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Slow Cooker White Chicken Chili With Cornbread Dumplings

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.

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

Ingredients

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

Instructions

MAKE THE CHILI
    Cup of Yum
  1. Add skinless chicken thighs to your slow cooker. You can use diced chicken breasts too but thighs are much better!
  2. Sprinkle with the herbs, seasonings, garlic and tomato paste and stir to combine.
  3. Add diced onions, diced chilli, corn, beans and chicken broth. Cover and cook on HIGH for 3 hours or on LOW for 8 hours.
  4. Use tongs to remove chicken to a plate, shred it using two forks and return to the slow cooker.
  5. Stir well, taste and adjust the seasoning if needed. Ready to serve, unless your are making the dumplings.
MAKE THE CORNBREAD DUMPLINGS
  1. Stir the flour, cornmeal, baking powder, salt, paprika and garlic powder in a bowl.
  2. 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.
  3. Place the dumplings over the chili, allowing some space for them to rise.
  4. 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
  1. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.