You will love the zesty taste and the creamy texture of this Mediterranean-inspired Greek Chicken Chili!
This easy Greek Chicken Chili recipe is filled with herbs, your favorite Mediterranean flavors, and spicy notes. If you’re a frequent reader of this site, you know Greek food is a favorite of mine, and I like to adapt those flavors in many different ways. This dish is as delicious as a classic chicken chili but is kicked up a notch with the Greek flavors!
Ingredients
One tablespoon of extra virgin olive oil
1/2 cup chopped celery
1/4 cup chopped onion
Two cloves of minced garlic
One 4.5-ounce can of green chilis
Two 15 ounces cans of white beans, such as Great Northern beans or cannellini beans
Two tablespoons of lemon juice
One tablespoon oregano
One tablespoon of Greek seasoning
One tablespoon of dill weed
Four ounces of cream cheese
One pound of chopped skinless chicken breasts or skinless chicken thighs cut into chunks
Two cups of low-sodium chicken broth
One teaspoon of salt ( optional)
Garnishes
You can get creative when deciding what garnishes to add to your dish!
- pita chips
- tzatziki sauce
- Greek Yogurt
- feta cheese
- Bell Pepper
- Avocado
- green onions
- sour cream
Instructions
Instant Pot Directions
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Set your pressure cooker to the saute setting. Add olive oil, spices, celery, onions, and garlic. Saute until the celery and onions become translucent.
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Add the rest of the ingredients into your pressure cooker pot in no particular order.
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Close the pressure cooker lid and cook on high pressure for 15 minutes. Let NPR for 10 minutes.
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Remove the lid. Turn on the saute setting for about 5-8 minutes and stir to thicken the chili a bit. If you are having problems with it, you might want to add a little cornstarch.
Slow Cooker Directions
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Place the chicken at the bottom of your slow cooker. Add the rest of the ingredients.
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Cook on low for 4-6 hours.
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Greek Chicken Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 cloves minced garlic
- 1 4.5 ounce can green chilis
- 2 15 ounce can northern white beans
- 2 tablespoons lemon juice
- 1 tablespoon oregano
- 1 tablespoon greek seasoning
- 1 tablespoon dill weed
- 4 ounces cream cheese
- 1 pound chopped chicken breast pieces
- 2 cups chicken broth
garnishes
- pita chips
- tzatziki sauce
- feta cheese
Instructions
Pressure Cooker Directions
-
Set your pressure cooker to the saute setting. Add olive oil, celery, onions, and garlic. Saute until the celery and onions become translucent.
-
add the rest of the ingredients into your pressure cooker pot in no particular order.
-
Close pressure cooker lid and cook on high pressure for 15 minutes. Let NPR for 10 minutes.
-
Remove lid. Turn on saute setting for about 5-8minutes and stir to thicken the chili a bit. You might want to add a little cornstarch if you are having problems with it.
Slow Cooker Directions
-
Place the chicken at the bottom of your slow cooker. Add the rest of the ingredients.
-
Cook on low for 4-6 hours.
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Serve
Here are some other chili and soup recipes you should try!
Storage:
Leftovers can be stored in an airtight container in the fridge for up to five days. This chili also freezes well.
Recipe Note: You can also adapt this recipe and cook it in a large pot over medium heat on the stove.
I get in the mood for chilis, soups, and stews during the fall season. You can choose to use boneless, skinless chicken breasts or shred a store-bought chicken.
Did you try this easy protein packed healthy white chicken chili recipe? I would love to hear how it turned out for you! Please comment below this blog post or tag me on social media and let me know how it turned out for you! You can find me on.
