SLOW COOKER MEXICAN CHICKEN CHILI WITH CORNBREAD TOPPING RECIPE - (4.6/5)
Provided by Cindy_Wicker
Number Of Ingredients 8
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.
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Joyce Macfarlane
joycem@hotmail.comThis recipe looks delicious. I'm definitely going to give it a try.
Mukhlis Laar
mukhlis-laar@hotmail.frI can't wait to try this recipe!
Sk Tamanna
t-s@yahoo.comThis chili is a great way to use up leftover chicken.
Ashley Ashman
ashman-a@gmail.comI've never been a fan of cornbread, but this recipe changed my mind.
Michele Pursley
michele-p@hotmail.co.ukThis chili was amazing! The chicken was so tender and the flavor was perfect.
Mugol Badsha
badsha.mugol@aol.comI would definitely make this chili again, but I would add a little more liquid to make sure the chicken doesn't dry out.
Greshwill Isaacs
isaacs66@gmail.comThe chicken was a little dry, but the flavor was good.
Afliyado Nkuna
n_afliyado@yahoo.comThis chili was delicious! I loved the combination of flavors, and the cornbread topping was a great addition.
Kristina Garberich
k.garberich32@gmail.comI've been making this chili for years, and it's always a crowd-pleaser. The slow cooker makes it so easy, and the flavor is amazing.
Dolma Yangtsho
yangtsho.dolma@hotmail.comThis chili was a hit with my family! The chicken was tender and flavorful, and the cornbread topping was the perfect finishing touch.