Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender and fully cooked.
4. Shred the Chicken:
Once the chicken is cooked, remove it from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot and stir to combine.
5. Add Lemon Juice and Adjust Seasoning:
Stir in the lemon juice for a bright, Mediterranean flavor.
Taste and adjust seasoning with additional salt and pepper, if needed.
6. Serve:
Ladle the chili into bowls.
Garnish with crumbled feta cheese, chopped parsley, or sliced olives for a Mediterranean flair.
Serve with crusty bread, pita, or tortilla chips.
Tips:
Make It Creamy: Stir in 1/2 cup of Greek yogurt or sour cream before serving for a creamy consistency.
Protein Options: Swap chicken breasts with chicken thighs or shredded rotisserie chicken for convenience.
Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.
Enjoy your Crockpot Mediterranean White Chicken Chili—a deliciously wholesome meal with a touch of the Mediterranean! 🍲
