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.
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 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.
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.
Crockpot Mexican Chili with Cornbread Topping
- 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
- Please visit New Leaf Wellness for the full recipe and directions.
Please visit New Leaf Wellness for the full recipe and directions.
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