By Maddie Remund
Cold weather has a way of making us crave the little things: fuzzy blankets, warm drinks, and a meal that feels like a hug in a bowl.
Between the hustle and bustle of the holiday season, there’s something comforting about a meal that comes together easily and fills the whole table.
This slow cooker white chicken chili is exactly that. Creamy, hearty, and full of cozy flavors, it’s the perfect recipe for snow days, weeknights, or gathering around the table with people you love. But, don’t forget to pair it with the perfect, sweet and savory side — cornbread.
Welcome to Chili Weather
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1 ½ tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili powder
- ½ tsp cayenne pepper
- ½ tsp dried oregano
- ½ tsp ground coriander
- 4 cups chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cans fire roasted mild diced green chiles (4 oz cans)
- 1 bay leaf
- 2 cans cannellini beans (white kidney beans) (15.5 oz)
- 1 can pinto beans (15.5 oz)
- 1 ½ cups frozen corn
- ¾ block cream cheese (6 oz)
- Fresh cilantro (optional)
Directions
- Place the chicken breasts into the bottom of the slow cooker pot.
- Season with cumin, salt, pepper, chili powder, cayenne, dried oregano, and coriander.
- Add the chicken broth, onions, garlic, beans, corn, green chiles, and top with one bay leaf.
- Cover with a lid and cook for 6-8 hours on LOW, or 3-4 hours on HIGH, until the chicken is fully cooked through and tender.
- Add in softened cream cheese during the last 1-2 hours.
- Remove the cooked chicken and transfer to a chopping board. Shred the chicken into bite-sized pieces and return the shredded chicken to the slow cooker and stir.
- Get your bowl ready! Garnish with fresh cilantro and serve with shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado. Enjoy!!!
Honey Butter Cornbread
Ingredients
- 1 stick of butter, melted
- ⅔ cup granulated sugar
- 2 tbsp honey
- 2 large eggs
- 1 ¼ cups buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp kosher salt
Directions
- Preheat oven to 350°, and grease a square baking dish (~8×8 inches).
- In a medium bowl, stir butter, sugar and honey. Whisk in eggs one at a time. Whisk in buttermilk. Add cornmeal, flour, and baking soda. As soon as flour disappears, stop mixing.
- Pour batter into baking dish. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Serve with extra honey and butter!