Taste of Home
Cornbread-Topped Chicken Chili
TOTAL TIME: Prep: 20 min. Cook: 4 hours.
YIELD: 6 servings.
After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.—Nicole Filizetti, Grand Marais, Michigan
Ingredients
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1 can (16 ounces) kidney beans, rinsed and drained
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2 cans (2-1/4 ounces each) sliced ripe black olives, drained
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1 cup frozen whole kernel corn, thawed and drained
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1 cup tomato juice
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1 can (4 ounces) chopped green chiles, drained
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2 tablespoons minced fresh cilantro
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1 tablespoon chili powder
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1/2 teaspoon ground chipotle pepper
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1 small onion, finely chopped
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1 small sweet red pepper, chopped
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2 tablespoons canola oil, divided
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2 garlic cloves, minced
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1-1/4 pounds boneless skinless chicken breasts, cubed
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2 tablespoons cornstarch
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1/2 teaspoon salt, divided
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1 cup cornmeal
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 cup 2% milk
Directions
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1.
In a 4-qt. slow cooker, combine the first 8 ingredients. In a large skillet, saute 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.
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2.
In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.
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