Login
Create Account
Mexican Chicken Chili with Cornbread Topping
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Excellent Crockpot recipe
-
Main Ingredient
Chicken
-
Category: Soups
-
Cuisine: Mexican
-
Prep Time: 5 min(s)
-
Cook Time: 240 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
-
Posted By: eseddon
-
Posted On: Apr 23, 2017
Number of Servings:
Ingredients:
- 1 pounds - boneless skinless chicken breasts
- 1 - yellow onion chopped
- 1 - green bell pepper chopped
- 1 cups - frozen corn
- 1 packages - taco seasoning
- 11 ounces - can of condensed tomato soup
- 1/4 pounds - cheddar cheese shredded
- 1 boxes - Jiffy corn muffin mix + necessary ingredients listed on the box DON'T ADD UNTIL AFTER COOKING
Directions:
Thaw freezer bag overnight in refrigerator or in water in the morning. Add contents of freezer bag to crockpot and cook on low for 4 hours. Shred chicken with a fork. Cover shredded chicken chili with cheese and assembled corn muffin batter. Add lid and cook on high for 60 minutes or until cornbread topping is cooked through.
Comments