Slow Cooker Mexican Chicken Chili With Cornbread Topping Recipe 465

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SLOW COOKER MEXICAN CHICKEN CHILI WITH CORNBREAD TOPPING RECIPE - (4.6/5)



Slow Cooker Mexican Chicken Chili with Cornbread Topping Recipe - (4.6/5) image

Provided by Cindy_Wicker

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts
1 medium-sized yellow onion, chopped (about one cup)
1 pepper (any color), chopped (about one cup)
1 cup frozen corn
2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
10.75 oz can of condensed tomato soup
1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk)

Steps:

  • Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker. Cover with lid and cook on "low" setting for 4-6 hours, until chicken is cooked through and tender. Shred chicken with fork. Cover shredded chicken chili with cheese and assembled corn muffin batter. Add lid and cook on "high" setting for 60 minutes or until cornbread topping is cooked through.

SLOW-COOKER MEXICAN CHICKEN CHILI



Slow-Cooker Mexican Chicken Chili image

10 minutes is all you need to get spicy chicken chili simmering in your slow cooker!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h10m

Yield 6

Number Of Ingredients 11

1 3/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, sliced (3/4 cup)
2 cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
2 cans (15 to 16 oz each) pinto beans, undrained
1 can (10 oz) Old El Paso™ enchilada sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 scoop-shaped corn chips, if desired
1/3 cup sour cream
2 tablespoons chopped fresh cilantro, if desired

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 60 mg, Fiber 13 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 10 g, TransFat 0 g

SLOW COOKER MEXICAN CHILI WITH CORNBREAD TOPPING RECIPE



Slow Cooker Mexican Chili with Cornbread Topping Recipe image

Provided by leahdavis

Number Of Ingredients 10

1 pound boneless, skinless chicken breast
1 medium sized onion
1 pepper, chopped
1 cup frozen corn
1 pkg of store bought taco seasoning
1 cup shredded cheddar cheese
10.75 oz can of condensed tomato soup
1 box of jiffy corn muffin mix
1 egg
1/3 cup milk

Steps:

  • 1. Add chicken, chopped onion, chopped pepper, corn, seasoning, and tomato soup to the crock pot. 2. Cover with lid and cook on low setting for 4 to 6 hours. 3. Shred chicken with fork. 4. Cover chicken chili with cheese and assemble corn muffin batter. 5. Pour muffin mixture on top and cook on the high setting for 60 mins or until cornbread topping is cooked through.

CROCK POT BEEF CHILI WITH CORNBREAD TOPPING



Crock Pot Beef Chili With Cornbread Topping image

Children, adults and teenagers all love this savory chili with its unusual cornbread topping. A great finish to a day of hiking or skiing, all it needs is a big salad and some robust red wine. Serve with plenty of your favorite salsa, sour cream and finely chopped red or green onion.

Provided by Olha7397

Categories     One Dish Meal

Time 5h15m

Yield 8-10 serving(s)

Number Of Ingredients 30

2 tablespoons vegetable oil
1 lb lean ground beef
2 onions, FINELY CHOPPED
4 garlic cloves, MINCED
1 tablespoon cumin seed
1 tablespoon cracked black peppercorns
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
2 teaspoons unsweetened cocoa powder
1 tablespoon Worcestershire sauce
1/4 cup tomato paste
2 cups tomato sauce
1/2 cup condensed beef broth (UNDILUTED)
2 (10 ounce) cans corn kernels, /284 ml DRAINED or 2 cups frozen corn kernels, THAWED
1 (19 ounce) can red kidney beans, /540 ml DRAINED AND RINSED or 1 cup dried red kidney beans, COOKED AND DRAINED
1 cup pimento stuffed olive, THINLY SLICED
green bell pepper, CUT INTO 1/2-INCH CUBES
hot pepper sauce, TABASCO, TO TASTE (optional)
1 cup all-purpose flour
1 cup cornmeal
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 cup melted butter
1 cup milk or 1 cup buttermilk
1 large egg, beaten
1 cup grated cheddar cheese
1 (4 1/2 ounce) can chopped green chilies, including juice (optional)
1/2 cup finely chopped green onion (optional)

Steps:

  • In a skillet, heat 1 tablespoons oil over medium high heat. Add beef and cook, stirring and breaking meat up with the back of a spoon, until beef is no longer pink. Transfer to slow cooker stoneware. Drain off liquid in pan.
  • Reduce heat to medium and heat remaining oil in pan. Add onions and cook until softened. Add garlic, cumin seeds, pepper, chili powder, salt, allspice and cayenne and cook, stirring, for 1 minute. Add cocoa and cornmeal and stir well. Stir in Worcestershire sauce, tomato paste, tomato sauce and beef broth and bring to a boil.
  • Pour mixture into slow cooker stoneware. Add corn and beans and stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
  • Add olives and green pepper to slow cooker and stir well. Taste and adjust seasoning, adding hot pepper sauce if you prefer a spicier chili.
  • TO MAKE CORNBREAD TOPPING: In a bowl, combine flour, cornmeal, granulated sugar and baking powder. Add melted butter, milk or buttermilk and egg and stir well until ingredients are combined. Add grated Cheddar cheese and chopped green chilies, including juice, and green onions, if using, and stir well.
  • Drop cornbread batter, by spoonfuls, over the top of the mixture. Cover and cook on HIGH for 30 to 40 minutes, until topping is set. Serves 8 to 10.
  • TIP: This quantity of topping works best in a large, oval slow cooker. If you're using a tall, narrow slow cooker, make half the amount of batter.
  • The 150 Best Slow Cooker recipes. J Finlayson.

Nutrition Facts : Calories 597.8, Fat 23.4, SaturatedFat 10.6, Cholesterol 97.7, Sodium 1078.7, Carbohydrate 71.6, Fiber 10.5, Sugar 10.3, Protein 30.1

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