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.
Keyword: Crockpot White Chili and dumplings, Slow Cooker Chicken Chili, Slow Cooker Cornbread Dumplings
800g(28oz) cannellini beansor great Northern beans, drained and rinsed
240ml(1 cup) chicken stock or low sodium broth
salt and pepper to season
For the dumplings
125g(1 cup) plain flourall purpose flour
150g(1 cup) fine cornmeal
2large eggs, lightly beaten
3tbspunsalted butter or ghee, melted and cooled
120ml(½ cup) milka bit more if cornbread mix feels dry
80g(¾ cup) grated cheddar cheese
Optional Serving Extras
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.
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.