Crockpot Mexican Chili with Cornbread Topping

Name: Crockpot Mexican Chili with Cornbread Topping
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 onion, diced; 1 green pepper, diced; 1 can corn; 1 pkg taco seasoning; 1 (10.75 oz) can of condensed tomato soup; 1 cup shredded cheese; 1 box of Jiffy Corn Mix; 1 egg; 1/3 cup skim milk; 1 cup sour cream, for serving

6 steps

Prep:10minCook:7h

Updated at: Thu, 17 Aug 2023 13:10:25 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories330.7 kcal (17%)

Total Fat10 g (14%)

Carbs39 g (15%)

Sugars11.3 g (13%)

Protein21.3 g (43%)

Sodium905 mg (45%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 lbboneless skinless chicken breasts

1 pkgtaco seasoning

1 x 10.75 ozcan of condensed tomato soup

1 cupshredded cheese

1 boxCorn Mix

1egg

⅓ cupskim milk

1 cupsour cream

for serving

Instructions

Step 1

Place all ingredients in crockpot except cheese, Jiffy Corn Mix, egg, milk, and sour cream, making sure chicken is covered.

Step 2

Place lid on and cook on low for 6 hours

Step 3

Shred chicken right in the slow cooker

Step 4

Cover the chicken chili with cheese and make the jiffy mix according to package directions (milk & egg), then pour on top of cheese and spread to cover

Step 5

Place lid on slow cooker, turn on to high for 60 minutes and cook until the cornbread topping is cooked though.

Step 6

Serve with sour cream