Saturday, March 9, 2019

Crockpot Corn Bread Topped Chicken Chili

This is another Easy Chicken Recipe. Serves 6 Total Time: 4 hours 20 minutes


1 can (16oz) kidney beans, rinsed and drained 
2 cans (2-1/4 ounces each) sliced ripe black olives, drained
1 cup frozen whole kernel corn, thawed and drained
1 cup tomato juice
1 can (4 ounces) chopped green chilies, drained
2 tablespoons minced fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground chipotle pepper
1 small onion, finely chopped
1 small sweet red pepper, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cubed
2 tablespoons cornstarch
1/2 teaspoon salt, divided
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup 2% milk


In a 4 qt crockpot, combine the first 8 ingredients. In a large skillet sauté the onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender. 

In a small bowl, combine the cornmeal, baking soda and remaining salt. Stir in milk and remaining oil. Drop in tablespoonsfuls over the chicken mixture. Cover and cook 1 hour longer until a toothpick inserted in the center of topping comes out clean. Yum Yum! 

You need a crockpot to make this recipe 

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