SLOW COOKER MEXICAN CHILI WITH CORNBREAD TOPPING RECIPE
Provided by leahdavis
Number Of Ingredients 10
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.
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SI Tamim
[email protected]I can't wait to try this chili!
Jamie Archibald
[email protected]Thanks for sharing this recipe!
Dave Anderson
[email protected]I would definitely make this chili again, but I would make a few changes to the recipe.
Sm Rasel
[email protected]Overall, I thought this was a good recipe. It was easy to make and the chili was flavorful.
Sam Filoialii
[email protected]The cornbread topping was a little dry for my taste, so I added a bit of butter to the batter.
Aysel Waters
[email protected]I found that the chili was a little too spicy for my taste, so I added a dollop of sour cream to each bowl.
Rehmanmughal king
[email protected]I'm not a big fan of cilantro, so I omitted it from the recipe.
Tayyab Sh
[email protected]This chili is a great freezer meal. I make a big batch and then freeze it in individual portions.
Shavingi das
[email protected]I've made this chili several times and it's always a hit.
Gerry Worthington
[email protected]This chili is a great way to get your kids to eat their vegetables.
Bonolo Mataboge
[email protected]I made this chili in my slow cooker and it turned out perfectly.
Roy Perry
[email protected]This chili is a great way to use up leftover chicken or beef.
CHRISTIAN ATSU
[email protected]The cornbread topping is a must! It really takes this chili to the next level.
Nyah Newton
[email protected]I'm not a big fan of spicy food, but this chili was mild enough for me to enjoy.
J Bush
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and the cornbread topping is the perfect comfort food.
Angelo Castro
[email protected]I substituted ground turkey for the beef and it turned out great!
Pranto Sheikh
[email protected]The chili was easy to make and the cornbread topping was a great way to use up some leftover cornmeal.
Poyraz Barış YAŞAR
[email protected]I made this chili for a party and it was a huge success! Everyone loved it.
Patricia Padilla
[email protected]This Mexican chili with cornbread topping was a hit with my family! The chili had just the right amount of spice, and the cornbread topping was the perfect addition.