MEXICAN CHILI WITH CORNBREAD TOPPING

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Mexican Chili with Cornbread Topping image

Number Of Ingredients 11

1 pound Chicken Breasts
1 Onion
1 Green Bell Pepper
1 cup Frozen Corn
1 package Taco Seasoning
1 can Tomato Soup
1 can Diced Tomatoes
1 cup Shredded Cheese
1 box Corn Bread Mix
1 Egg
1/3 cup Milk

Steps:

  • Add everything to slow cooker EXCEPT cheese, corn bread, egg, & milk.
  • Cook on LOW 6 hours.
  • Shred chicken with fork. Top with cheese. Assemble corn bread mix and pour on top.
  • Cook on High for 1 hour until corn bread cooked thoroughly

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