Slow Cooker White Chicken Chili with Cornbread Dumplings
, Updated Oct 13, 2022
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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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I love a slow cooker stew… especially if it requires no searing and minimum fuss! This White Chicken Chili is so easy to make – it’s basically a “dump it all in” meal.
But since I love dumplings with my stews (check out my popular Beef Stew With Dumplings recipe) I have added a few simple steps to cook these awesome cornbread dumplings WITH the white chili. They are optional but totally delicious!
HOW TO MAKE CROCKPOT WHITE CHICKEN CHILI
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 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.
STEP 2 Add diced onions, diced chilli, corn, beans and chicken broth. Cover and cook on HIGH for 3 hours or on LOW for 8 hours.
STEP 3 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. Ready to serve, unless your are making the dumplings.
MAKE THE CORNBREAD DUMPLINGS
STEP 1 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.
STEP 2 Place the dumplings over the chili, allowing some space for them to rise. Place a towel over your crockpot to stop condensation, 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. I have to say the dumplings are very filling so I didn’t think this needed any toppings other than sour cream!
TIPS AND FAQS
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 CHILI? 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.
HAVE YOU MADE MY CROCKPOT WHITE CHILI RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Slow Cooker White Chicken Chili With Cornbread Dumplings
Video
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 jalapeño 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
- 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
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
How much tomato paste and how much diced chili? I do not see that on the ingredient list.
Thanks for spotting that Andrea I had missed out the paste. 1 chilli or more if you like it hot
This dish looks great. I have never made cornbread, despite having a stash of polenta in the cupboard. I will have to give it a go. Get well soon 🙂
Such a very comforting dish. Sweet cornbread with spicy dishes is a great combination. I totally agree that avocado is lovely with chili.
Thanks for the get well wishes… I think I need to really concentrate on getting healthier in the next few weeks. Perhaps cut down on amount of cakes I make… and eat!