Slow Cooker White Chicken Chili With Cornbread Dumplings

Name: Slow Cooker White Chicken Chili With Cornbread Dumplings
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 serving
Ingredients: 8 skinless chicken thighs; 2 tsp dried oregano; 1 tsp salt; 1 tsp paprika; 1 tsp ground cumin; 2 tsp garlic paste; 2 tsp tomato paste; 1 yellow onion; 1 green Jalapeno pepper; 400 g (14oz can) whole kennel corn; 800 g (28oz) cannellini beans; 240 ml (1 cup) chicken stock; salt and pepper; 125 g (1 cup) plain flour; 150 g (1 cup) fine cornmeal; 2 tsp baking powder; 1 tsp paprika; 1 tsp garlic powder; ½ tsp salt; 2 large eggs; 3 tbsp unsalted butter OR ghee; 120 ml (½ cup) milk; 80 g (¾ cup) grated cheddar cheese; fresh coriander; sour cream; cheddar cheese; chopped avocado

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6
Calories
758 kcal
Course
Main Course
Cuisine
American

Slow Cooker White Chicken Chili With Cornbread Dumplings

Shawn Wheeler

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This Slow Cooker Chicken Chili is the kind of fuss-free comfort food that crockpots are made for! Simply add all the ingredients and cook until the chicken is perfectly tender. Top with the Cornbread Dumplings to turn this mild chili recipe into a hearty meal.

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Ingredients

Servings

For the chili

8 skinless chicken thighs fat removed
2 tsp dried oregano
1 tsp salt
1 tsp paprika
1 tsp ground cumin
2 tsp garlic paste
2 tsp tomato paste
1 yellow onion , diced
1 green Jalapeno pepper , sliced
400 g (14oz can) whole kennel corn, drained
800 g (28oz) cannellini beans or great Northern beans, drained and rinsed
240 ml (1 cup) chicken stock or low sodium broth
salt and pepper to season

For the dumplings

125 g (1 cup) plain flour all purpose flour
150 g (1 cup) fine cornmeal
2 tsp baking powder
1 tsp paprika
1 tsp garlic powder
½ tsp salt
2 large eggs , lightly beaten
3 tbsp unsalted butter OR ghee , melted and cooled
120 ml (½ cup) milk a bit more if cornbread mix feels dry
80 g (¾ cup) grated cheddar cheese

Optional Serving Extras

fresh coriander (cilantro)
sour cream
cheddar cheese
chopped avocado

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Instructions

MAKE THE CHILI

Add skinless chicken thighs to your slow cooker. You can use diced chicken breasts too but thighs are much better!
Sprinkle with the herbs, seasonings, garlic and tomato paste and stir to combine.
Add diced onions, diced chilli, corn, beans and chicken broth. Cover and cook on HIGH for 3 hours or on LOW for 8 hours.
Use tongs to remove chicken to a plate, shred it using two forks and return to the slow cooker.
Stir well, taste and adjust the seasoning if needed. Ready to serve, unless your are making the dumplings.

MAKE THE CORNBREAD DUMPLINGS

Stir the flour, cornmeal, baking powder, salt, paprika and garlic powder in a bowl.
Add the eggs, melted butter and milk and stir with a wooden spoon to combine. Fold in the grated cheese and roll into 7-8 dumplings.
Place the dumplings over the chili, allowing some space for them to rise.
Place a towel over your crockpot, cover with the lid and cook for an hour on HIGH or until the dumplings are puffed, golden and cooked through.

SERVE YOUR WHITE CHILI

Serve the chili with the dumplings and add optional extras like sour cream and cheddar cheese.

Notes

STORING AND FREEZING: The chili will keep for 2-3 days in the fridge. You can also freeze it, in portions, for up to three months. Thaw overnight in the fridge and always reheat leftovers until piping hot before serving.
DO YOU NEED TO THICKEN THIS CHLI? I have added only one cup (240ml) of chicken broth so this chili is not too “soupy”. If you need to thicken it, stir in a little cornflour slurry or half a teaspoon of Xanthan Gum and heat through until sauce thickens.
MAKE IT CREAMY! Stir in a few tablespoons cream cheese or cream before serving.
MAKE IT SPICY! This is a very mild, family-friendly recipe. If you want to make it spicy you can add a teaspoon of cayenne pepper and more diced chillies.

Nutrition Information

Show Details

Calories 758kcal (38%) Carbohydrates 87g (29%) Protein 53g (106%) Fat 23g (35%) Saturated Fat 10g (50%) Trans Fat 1g Cholesterol 233mg (78%) Sodium 1322mg (55%) Potassium 1345mg (38%) Fiber 19g (76%) Sugar 5g (10%) Vitamin A 723IU (14%) Vitamin C 5mg (6%) Calcium 390mg (39%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 758 kcal

% Daily Value*

Calories	758kcal	38%
Carbohydrates	87g	29%
Protein	53g	106%
Fat	23g	35%
Saturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	233mg	78%
Sodium	1322mg	55%
Potassium	1345mg	29%
Fiber	19g	76%
Sugar	5g	10%
Vitamin A	723IU	14%
Vitamin C	5mg	6%
Calcium	390mg	39%
Iron	8mg	44%