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Creamy Slow Cooker White Chicken Chili Recipe with Easy Jalapeño Cornbread

creamy slow cooker white chicken chili - featured image
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A comforting and creamy slow cooker white chicken chili paired with spicy jalapeño cornbread, perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
  • 1 cup chicken broth (low sodium preferred)
  • 1 can (4 oz) diced green chilies
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • Salt and black pepper, to taste
  • ½ cup sour cream or Greek yogurt
  • ½ cup shredded Monterey Jack or white cheddar cheese (optional)
  • Fresh cilantro, chopped (for garnish)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk (or milk with 1 tbsp lemon juice)
  • 1 large egg, beaten
  • ¼ cup unsalted butter, melted
  • 2–3 fresh jalapeños, seeded and finely diced
  • ½ cup fresh or frozen corn kernels
  • Optional: ½ cup shredded cheddar cheese (for cornbread)

Instructions

  1. Rinse and pat dry the chicken breasts or thighs. Dice the onion finely and mince the garlic cloves. Seed and dice the jalapeños for the cornbread, setting aside some if you want extra heat in the chili.
  2. Place the chicken at the bottom of the slow cooker. Add the diced onion, minced garlic, beans, green chilies, cumin, oregano, chili powder, salt, and pepper on top. Pour the chicken broth evenly over everything.
  3. Cover and cook on low for 4 to 6 hours or on high for 2-3 hours until the chicken is tender and easily shredded.
  4. Remove the chicken pieces carefully and shred them with two forks. Return the shredded chicken to the slow cooker and stir gently to combine.
  5. Stir in the sour cream or Greek yogurt and shredded cheese (if using). Mix well until the chili is creamy and smooth. Taste and adjust seasoning if needed.
  6. In a mixing bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, whisk buttermilk, egg, and melted butter. Pour the wet ingredients into the dry, stirring until just combined. Fold in the diced jalapeños, corn kernels, and optional cheese.
  7. Preheat oven to 400°F (200°C). Pour batter into a greased or cast iron skillet and bake for 20-25 minutes until golden brown and a toothpick comes out clean. Let cool slightly before slicing.
  8. Ladle the creamy white chicken chili into bowls. Top with chopped fresh cilantro and extra shredded cheese if desired. Serve with jalapeño cornbread wedges.

Notes

Add sour cream or Greek yogurt at the end to prevent curdling. Rinse beans to reduce sodium and starch. Seed jalapeños to control heat but leave some seeds for extra kick. Toast cumin and oregano briefly for deeper flavor. If chili is too thick after adding sour cream, stir in a splash of chicken broth to loosen.

Nutrition

Keywords: slow cooker, white chicken chili, creamy chili, jalapeño cornbread, easy dinner, comfort food, slow cooker recipe

Find it online: https://lucastable.com/creamy-slow-cooker-white-chicken-chili-recipe-with-easy-jalape-n-o-cornbread/