Ingredients
Scale
- 1.25 lb boneless, skinless chicken breasts
- 2 (14.5 oz) cans white beans
- 4 cups chicken broth
- 1 cup chopped yellow onion
- 2 cloves garlic
- 1 tsp salt
- 1½ tsp dried oregano
- ¾ tsp dried thyme
- 1 tbsp ground cumin
- Lemon wedges
- Avocado slices
- Greek yogurt
- Chopped red onion
- Fresh dill
- Crumbled feta
- Crushed red pepper flakes
Instructions
- Gather and chop the onions and garlic.
- In the crockpot, layer chicken breasts at the bottom, followed by rinsed white beans.
- Pour in chicken broth, then add chopped onion and garlic on top.
- Season with salt, oregano, thyme, and cumin.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender.
- Shred the chicken with forks and stir back into the chili.
- Serve warm with toppings like lemon wedges and avocado slices.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 610mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 80mg