Corn Bread-Topped Chicken Chili Recipe
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.
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.
- 2 garlic cloves minced
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon chili powder
- 2 tablespoons cornstarch
- 1 small onion finely chopped
- 1/2 cup 2% milk
- 1 cup cornmeal
- 2 tablespoons canola oil divided
- 1/2 teaspoon salt divided
- 1 small sweet red pepper chopped
- 2 tablespoons minced fresh cilantro
- 1 cup tomato juice
- 1 can (16 ounces) 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 can (4 ounces) chopped green chilies drained
- 1/2 teaspoon ground chipotle pepper
- 1-1/4 pounds boneless skinless chicken breasts cubed
- Carbohydrate 39.0938350811027 g
- Cholesterol 82.4305555533464 mg
- Fat 37.2819433369208 g
- Fiber 3.87910560777546 g
- Protein 5.51590389593698 g
- Saturated Fat 20.1694400558338 g
- Serving Size 1 1 serving (185g)
- Sodium 376.545777770714 mg
- Sugar 35.2147294733272 g
- Trans Fat 2.4667936116583 g
- Calories 498 calories
Step-by-step
- In a 4-qt. slow cooker, combine the first eight 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.
- 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.
A Southwestern Twist on a Classic Comfort Food
As a busy working mom, I'm always on the lookout for quick and easy meals that don't compromise on flavor. This Corn Bread-Topped Chicken Chili is my latest obsession. It hits all the right notes: savory, spicy, and wonderfully comforting. Forget spending hours in the kitchen – this recipe relies on the magic of the slow cooker to do most of the work. The result? A delicious, hearty chili topped with a crispy, flavorful cornbread crust that's perfect for a weeknight dinner or a casual weekend gathering. The best part? It's incredibly versatile; feel free to adjust the spices to your liking, and substitute ingredients based on what you have on hand.
The inspiration struck me after discovering a slow cooker chicken pot pie recipe. I was immediately drawn to the simplicity of the method, but yearned for a more vibrant flavor profile. That's when the idea of a Southwestern-inspired chili came to me. The blend of chili powder, chipotle pepper, and the sweetness of corn and bell peppers creates a depth of flavor that's both familiar and exciting. It's the perfect balance of comfort food with a kick of adventure. What truly elevates this dish is the cornbread topping. It’s not just a topping; it’s an integral part of the experience, adding a delightful textural contrast to the tender chicken and hearty beans. Imagine that satisfying crunch alongside the warmth of the chili—a culinary symphony in your bowl.
Why This Recipe Works
Simplicity: The slow cooker does the heavy lifting, allowing you to enjoy your time without endless stirring and monitoring. It's perfect for those busy weeknights when you want a delicious, homemade meal without the fuss.
Flavor: The combination of spices and ingredients creates a complex and satisfying taste. The chipotle pepper adds a subtle smoky heat, while the sweet red pepper balances the overall flavor profile. The cornbread topping adds a satisfying crunch that elevates the dish to another level.
Versatility: Feel free to experiment with different types of beans, chilies, or spices to customize the recipe to your taste. It's a fantastic blank canvas for culinary creativity.
Make-Ahead Potential: This chili can be made ahead of time and stored in the refrigerator for up to three days, making it perfect for meal prepping.
Serving Suggestions and Variations
This chili is already delicious on its own, but here are a few ideas to enhance it further:
- Toppings: Shredded cheese, sour cream, avocado, chopped cilantro, or a dollop of Greek yogurt can add extra flavor and texture.
- Sides: Serve it with cornbread (of course!), tortilla chips, rice, or a simple salad.
- Spice Level: Adjust the amount of chipotle pepper to control the spice level. For a milder chili, omit it entirely or use a smaller amount.
- Bean Variations: Feel free to experiment with other types of beans, such as black beans, pinto beans, or a mix of your favorites.
- Meat Alternatives: Substitute ground turkey or beef for the chicken for a different twist. For a vegetarian option, omit the chicken and add more beans or vegetables like zucchini and mushrooms.
The Perfect Weeknight Meal
This Corn Bread-Topped Chicken Chili isn't just a recipe; it's a solution to the age-old question of "what's for dinner?". It’s a hearty, flavorful, and convenient meal that the whole family will love. The slow cooker does the hard work, freeing up your time to focus on what truly matters. So, ditch the takeout menus and embrace the simplicity and deliciousness of this Southwestern classic. I guarantee it will quickly become a staple in your culinary repertoire.
Enjoy!
