Description
A delightful and creamy Crockpot White Chicken Chili topped with cornbread, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 500 g chicken breast, diced
- 400 g white beans, canned, drained and rinsed
- 300 g corn, canned or frozen
- 1 can (about 200 g) green chilies, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 750 ml chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt, to taste
- Pepper, to taste
- 250 g cornbread mix
- 120 ml milk (for cornbread)
- 1 egg (for cornbread)
- 30 g butter, melted (for cornbread)
Instructions
- Place the diced chicken breast at the bottom of the crockpot.
- Add the chopped onion, minced garlic, white beans, corn, and diced green chilies on top of the chicken.
- Pour the chicken broth over the mixture and sprinkle in the cumin, oregano, salt, and pepper. Stir gently to combine.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, prepare the cornbread mix according to the package instructions and pour the batter over the chili in the crockpot. Cook until golden brown.
Notes
- For gluten-free, use a gluten-free cornbread mix.
- For a vegetarian version, replace chicken with extra beans or vegetables.
- Add spices like paprika or cayenne for extra kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, place chili in a freezer-safe container without cornbread topping for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Crockpot, White Chicken Chili, Cornbread Topping, Comfort Food