Slow Cooker Mexican Chicken Chili with Cornbread Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound boneless, skinless chicken breasts1 medium-sized yellow onion, chopped (about one cup)1 pepper (any color), chopped (about one cup)1 cup frozen corn2 tablespoons and 1.5 teaspoons of homemade taco seasoning mix or 1 package of store-bought taco seasoning10.75oz can of condensed tomato soup1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup) – NOT NEEDED UNTIL DAY OF COOKING*1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk) – NOT NEEDED UNTIL DAY OF COOKING*
Prep
1. Label your freezer bag.
2. To your freezer bag, add onion, pepper, corn, seasoning, tomato soup, and chicken. (Add the chicken to the bag last, so it’s the first ingredient poured into your slow cooker.)
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
Cook
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 4-6 hours, or until chicken is cooked through and tender.
3. Shred chicken with a fork.
4. Top chicken chili with shredded cheese and assembled cornbread batter.
5. Replace lid and cook on “high” setting for one hour or until cornbread topping is cooked through.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SLOPPYJOE73.
1. Label your freezer bag.
2. To your freezer bag, add onion, pepper, corn, seasoning, tomato soup, and chicken. (Add the chicken to the bag last, so it’s the first ingredient poured into your slow cooker.)
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
Cook
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 4-6 hours, or until chicken is cooked through and tender.
3. Shred chicken with a fork.
4. Top chicken chili with shredded cheese and assembled cornbread batter.
5. Replace lid and cook on “high” setting for one hour or until cornbread topping is cooked through.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SLOPPYJOE73.
Nutritional Info Amount Per Serving
- Calories: 407.3
- Total Fat: 13.8 g
- Cholesterol: 63.3 mg
- Sodium: 878.5 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 2.8 g
- Protein: 25.1 g
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