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You are here: Home / Recipes / Crockpot / Crockpot Mexican Chili with Cornbread Topping

Crockpot Mexican Chili with Cornbread Topping

May 30, 2016 by Stephanie@StockpilingMoms 12 Comments

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Slow Cooker Mexican Chili with Cornbread Topping is a great complete freezer meal!

This scrumptious Crockpot Mexican Chili with Cornbread Topping recipe is also a great freezer meal!  I prepared this meal in an afternoon when doing twenty crockpot freezer meals for my family’s dinners.  With end of the school year activities in full swing and summer break coming, I wanted to make a bunch of prep ahead meals that I could make for my family. This is one of the 20 Slow Cooker Freezer Meals in 4 Hours Plan.

20 Freezer Meals

So I got busy finding and creating recipes so I could take an afternoon and have meals ready to go for my family.  I found this recipe at New Leaf Wellness and decided it was so good I needed to share it with all of you!  This spicy chicken chili crockpot recipe was a great dinner on an unusual cold evening in May here in Kentucky. I served the delicious Mexican Chicken as it was making it a complete meal in this recipe!  You can also add a side salad with it if you choose.

Slow Cooker Mexican Chili with Cornbread Topping3

Slow Cooker Mexican Chili with Cornbread Topping is so good and it’s an easy freeze slow cooker supper that everyone will love.  My whole family loved this complete crockpot dinner meal and they want me to make it again soon!  Be sure to make this crockpot freezer meal, you will not be disappointed.

Slow Cooker Mexican Chili with Cornbread Topping2

Be sure that you invest in a good quality slow cooker.  Our favorite is this programmable cook and carry 6qt oval slow cooker.  A great way to save money is to purchase your meat in bulk from ZayconFresh.  I hope your family enjoys this Slow Cooker Mexican Chili with Cornbread Topping Recipe.

4 votes

Print

Crockpot Mexican Chili with Cornbread Topping

Prep 10 mins

Cook 6 hours

Total 6 hours, 10 mins

Author New Leaf Wellness

Yield 6

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 medium size yellow onion, chopped (1 cup)
  • 1 green pepper, chopped
  • 1 cup frozen corn
  • 1 pkg taco seasoning
  • 1 (10.75 oz) can of condensed tomato soup
  • 1/4 lb shredded cheddar cheese
  • 1 box of Jiffy Corn Mix

Instructions

  1. Please visit New Leaf Wellness for the full recipe and directions.

Courses Crockpot

Please visit New Leaf Wellness for the full recipe and directions.

More Freezer Meals Recipes and Ideas

20 Freezer Meals in 4 Hours

8 Crockpot Freezer Meals in 2 hours plan

10 Healthy Slow Cooker Freezer Meal Plan

 

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Filed Under: Crockpot, Easy Freeze Slow Cooker Suppers, Freezer, Recipes Tagged With: Crockpot, Slow Cooker Mexican Chili with Cornbread Topping

« Summer Crockpot Weekly Menu Plan
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Reader Interactions

Comments

  1. Carola

    October 27, 2016 at 5:23 am

    I have a question about this recipe.
    We don`t have Jiffy corn mix in Holland.
    What can i use instead?

    Reply
    • Melissa@StockpilingMoms

      October 27, 2016 at 4:31 pm

      Do you have corn muffin mix in Holland?

      Reply
  2. Danni

    November 21, 2016 at 7:44 pm

    Seems as though water or something should of been added. When I got home and checked, it was almost baked!

    Reply
    • Melissa@StockpilingMoms

      November 21, 2016 at 8:00 pm

      We had no issue. What size slow cooker and time did you bake it?

      Reply
  3. Vicky Maurer

    December 5, 2016 at 9:46 am

    My Family really loved this recipe, so now I am wanting to double it and I am wondering if I should also double the cornbread? (If you think it would cook and/or if you think there’s enough room) I bought the .6-Quart Programmable Cook and Carry that was recommended on your page.
    Thank you, Vicky.

    Reply
    • Melissa@StockpilingMoms

      December 5, 2016 at 12:44 pm

      I would just double the rest and not the cornbread – thinking it won’t get done.

      Reply
  4. Jennifer

    January 8, 2017 at 11:06 am

    Do you add the soup with one can of water or just the plain soup?

    Reply
    • Melissa@StockpilingMoms

      January 8, 2017 at 3:07 pm

      Just the soup – no water.

      Reply
  5. carolyn

    September 8, 2017 at 11:51 am

    Any idea of how I could substitute the soup? We can’t have gluten or dairy.

    Reply
    • Melissa@StockpilingMoms

      September 9, 2017 at 5:39 pm

      Check and see if Amy’s has a brand that is gluten free and dairy free.

      You can make your own substitute for tomato soup.

      8 oz tomato sauce
      1 Tablespoons sugar
      1 Tablespoon cornstarch

      Reply
    • Shelley

      February 18, 2018 at 1:42 pm

      Looking at the NewLeafWellness site (The original poster of this recipe that the author refers to) You an sub 1 can of tomato sauce and a little honey. I hope that helps!

      Reply
  6. Christina

    February 12, 2018 at 7:52 pm

    I was skeptical about the corn bread but it was a great touch..added black beans to it. Lots of cheese and sour cream once plated. Would make again.

    Reply

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