Slow-Cooker Shredded Chicken Chili with Cornbread Toppers

Slow-Cooker Shredded Chicken Chili with Cornbread Toppers

I remember the first time I made Slow-Cooker Shredded Chicken Chili with Cornbread Toppers. It was a chilly autumn day, and the leaves outside had just started to turn golden. I wanted to create something warm and comforting, and this recipe seemed perfect. The slow-cooker did all the hard work, filling the house with an irresistible aroma. As I prepared the ingredients, I could already imagine my family gathered around the table, enjoying every bite of this hearty dish.

The First Steps

To begin with, I gathered all the ingredients for my Slow-Cooker Shredded Chicken Chili with Cornbread Toppers. I started by searing the chicken thighs in a large pot, ensuring they were browned to perfection. The sizzle and pop of the chicken hitting the hot oil were music to my ears. Next, I toasted the dried ancho and New Mexico chiles, their smoky scent filling the kitchen. After simmering them in chicken broth, I blended them with tomato paste, dark brown sugar, cocoa powder, and cumin to create a rich, flavorful sauce.

Building the Flavor

Once the sauce was ready, I poured it over the seared chicken in the slow-cooker. I added diced onions, minced jalapeño, garlic, diced tomatoes, and beer mixed with cornstarch. The combination of these ingredients created a robust base for the chili. I stirred in black beans, set the slow-cooker to low, and let it work its magic for about six hours. The anticipation built as the aroma grew stronger, hinting at the deliciousness that awaited us.

The Cornbread Toppers

While the chili was slow-cooking, I turned my attention to the cornbread toppers. Mixing flour, cornmeal, baking powder, and salt in one bowl, I combined melted butter, dark brown sugar, beaten eggs, and milk in another. Once I mixed the wet and dry ingredients, I folded in shredded Monterey Jack cheese. An hour before the chili was done, I gently spooned the cornbread batter onto the chili and increased the heat to high. The cornbread toppers cooked to a golden brown, creating a perfect contrast to the rich chili below.

Chef’s Notes- Slow-Cooker Shredded Chicken Chili with Cornbread Toppers

• Searing the Chicken: Make sure to pat the chicken dry before searing. This helps in achieving a good browning which adds depth to the flavor.
• Toasting Chiles: Toast the chiles until they are fragrant but not burnt. This process releases their oils and enhances their flavor.
• Blending the Sauce: Blend the chiles and other ingredients thoroughly to create a smooth sauce that will meld beautifully with the chicken and other ingredients.
• Slow Cooker Tips: Avoid lifting the lid of the slow cooker during cooking. Each time you lift the lid, heat escapes, which can significantly extend the cooking time.
• Shredding the Chicken: Use two forks to shred the chicken while it’s still warm. It will be easier and more effective.
• Cornbread Toppers: Mix the cornbread batter just until combined to avoid overworking the gluten, which can result in dense dumplings.
• Adding Vegetables: For extra texture and flavor, consider adding corn kernels or bell peppers along with the other vegetables.
• Adjusting Spice Levels: Adjust the heat level by adding or reducing the amount of jalapeño and hot sauce according to your preference.
• Serving Suggestions: Serve with a side of sour cream, guacamole, or a sprinkle of fresh lime juice to add brightness to the dish.
• Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid overcooking the chicken.

Pin

Print

Slow-Cooker Shredded Chicken Chili with Cornbread Toppers

0.0 from 0 votes

Course: Main CourseCuisine: Southwestern, Tex-MexDifficulty: Medium

Servings

10

servings

Prep time

1

hour 

Cooking time

7

hours 

Calories

450

kcal

Total time

8

hours 

Dive into this mouthwatering Slow-Cooker Shredded Chicken Chili with Cornbread Toppers! This hearty dish combines tender shredded chicken with a rich, flavorful chili base, topped with fluffy cornbread dumplings. Perfect for a cozy family dinner or a game day feast, this recipe is sure to become a household favorite. The slow-cooker does all the hard work, making it an easy and stress-free meal. Don’t miss out on this delicious and comforting dish!

Ingredients

• For the Chili

• 3 1/2 pounds skinless, boneless chicken thighs, cut into large chunks

• 1 tablespoon olive oil

• dried ancho chiles, stems and seeds removed

• dried New Mexico chiles, stems and seeds removed

• 1 1/2 cups low-sodium chicken broth

• 3 tablespoons tomato paste

• 2 tablespoons dark brown sugar

• 2 tablespoons unsweetened cocoa powder

• 1 tablespoon ground cumin

• 1 tablespoon soy sauce

• 1 large yellow onion, diced

• 1 jalapeño pepper, minced (seeds removed for less heat)

• 8 cloves garlic, minced

• 1 28-ounce can diced tomatoes

• 1 12-ounce bottle pale ale or similar beer

• 1 1/2 tablespoons cornstarch

• 2 15-ounce cans black beans, drained and rinsed

• Kosher salt and freshly ground black pepper to taste

• Hot sauce to taste (optional)

• For the Cornbread Toppers

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 2 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 3 tablespoons melted butter

• 2 tablespoons dark brown sugar

• 2 large eggs, beaten

• 1/2 cup whole milk

• 1 cup shredded Monterey Jack cheese

• Sliced jalapeños for garnish

• Fresh cilantro leaves for garnish

• Alternative Ingredients:

• Chicken thighs can be replaced with turkey thighs.

• Olive oil can be substituted with avocado oil.

• Soy sauce can be replaced with tamari for a gluten-free option.

• Black beans can be substituted with pinto beans.

• Monterey Jack cheese can be replaced with Colby Jack cheese.

Directions

• Preparing the Chicken – Pat the chicken pieces dry with paper towels. Heat olive oil in a large pot over high heat until shimmering. Add chicken and sear until browned on all sides, about 8 minutes total. Transfer to slow cooker. In the same pot, toast the dried ancho and New Mexico chiles over high heat until fragrant, about 2 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer until chiles are softened, about 15 minutes.
• Making the Sauce – Transfer the softened chiles and broth to a blender. Add tomato paste, dark brown sugar, cocoa powder, cumin, and soy sauce. Blend until smooth and pour over the chicken in the slow cooker. Add diced onion, minced jalapeño, and garlic to the slow cooker. Pour in diced tomatoes and beer mixed with cornstarch. Stir in black beans gently.
• Slow Cooking – Cover and cook on low for about 6 hours until the chicken is tender and easily shredded. Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir well. Season with salt and pepper to taste. Add hot sauce if desired.
• Preparing Cornbread Toppers – In a large bowl, whisk together flour, cornmeal, baking powder, and salt. In a separate bowl, combine melted butter, dark brown sugar, beaten eggs, and milk. Mix wet ingredients into dry ingredients until just combined. Fold in shredded Monterey Jack cheese. Spoon batter gently onto the chili in the slow cooker. Cover and increase heat to high. Cook until dumplings are fully cooked through, about 1 hour.
• Garnishing and Serving – Top with sliced jalapeños and fresh cilantro leaves before serving.

Equipment

• chef’s knife
• cutting board
• Slow Cooker
• blender
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 110mg
• Sodium: 600mg
• Potassium: 900mg
• Carbohydrates: 38g
• Fiber: 8g
• Sugar: 10g
• Protein: 30g
• Vitamin A: 15IU
• Vitamin C: 20mg
• Calcium: 20mg
• Iron: 25mg

FAQs- Slow-Cooker Shredded Chicken Chili with Cornbread Toppers

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may be slightly less juicy than thighs. Adjust the cooking time if necessary to avoid drying out the meat.

What if I don’t have a slow cooker?

You can make this recipe in a Dutch oven or a large pot. Simmer on low heat on the stovetop for about 2-3 hours, or until the chicken is tender and shreds easily.

Can I make the chili in advance?

Absolutely! This chili can be made a day ahead. The flavors will meld and intensify as it sits. Just reheat gently before adding the cornbread toppers.

How can I make this recipe gluten-free?

Replace the all-purpose flour in the cornbread toppers with a gluten-free flour blend and ensure your soy sauce is gluten-free (or use tamari).

What can I serve with this chili?

This chili is hearty enough to be a meal on its own, but it pairs wonderfully with a simple green salad, steamed vegetables, or tortilla chips for added crunch.