Slow Cooker Mexican Chicken Chili with Cornbread Topping

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Slow Cooker Mexican Chicken Chili with Cornbread Topping calories by ingredient
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Recipe from New Leaf Wellness Recipe from New Leaf Wellness
Number of Servings: 6


    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 mix or 1 package of store-bought taco seasoning
    10.75oz can of condensed tomato soup
    1/4 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*


This is designed to be made ahead and frozen, then thawed out the day before for an easy dinner


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.
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.

TAGS:  Poultry |

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