Slow Cooker Greek White Chicken Chili

Ready for a fresh take on chili? Try a Mediterranean twist with lemon, artichokes and chickpeas!

Serves: 8Prep: 30 minutesCook: 3 hoursTotal: 3 hours 30 minutesDifficulty: Easy

Serves: 8


  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • Zest of 1 lemon
  • 2 teaspoons minced garlic
  • 2 pounds Simple Truth™ Natural Boneless & Skinless Chicken Breast
  • 4 cups chicken broth
  • 1 red bell pepper, diced
  • 2 medium zucchinis, diced
  • 1 can (14 oz.) artichoke hearts, drained and roughly chopped
  • 2 cans (15 oz.) garbanzo beans, drained and rinsed
  • 8 ounces cream cheese, cut into pieces
  • 6 ounces feta cheese crumbles
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • Pita chips, if desired


  • In a small bowl, combine olive oil, salt, oregano, pepper, lemon zest and garlic.
  • Season chicken with oil mixture and place in a 6-quart or larger slow cooker. Add broth, vegetables, and beans.
  • Cover and cook on high for 3 hours until chicken reaches an internal temperature of 165°F.
  • Remove chicken, shred and return to the slow cooker. Add cream cheese pieces. Stir to combine and adjust seasoning to taste.
  • Serve chili topped with feta crumbles and fresh herbs. Use pita chips for dipping, if desired.
  • Refrigerate leftovers.