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. I hope your family enjoys this Slow Cooker Mexican Chili with Cornbread Topping Recipe. Slow Cooker Mexican Chili with Cornbread Topping is a great complete freezer meal!
Crockpot Mexican Chili with Cornbread Topping
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
- Please visit New Leaf Wellness for the full recipe and directions.
Please visit New Leaf Wellness for the full recipe and directions.
More Freezer Meals Recipes and Ideas
8 Crockpot Freezer Meals in 2 hours plan
10 Healthy Slow Cooker Freezer Meal Plan
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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Carola
October 27, 2016 at 5:23 amI have a question about this recipe.
We don`t have Jiffy corn mix in Holland.
What can i use instead?
Melissa@StockpilingMoms
October 27, 2016 at 4:31 pmDo you have corn muffin mix in Holland?
Danni
November 21, 2016 at 7:44 pmSeems as though water or something should of been added. When I got home and checked, it was almost baked!
Melissa@StockpilingMoms
November 21, 2016 at 8:00 pmWe had no issue. What size slow cooker and time did you bake it?
Vicky Maurer
December 5, 2016 at 9:46 amMy 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.
Melissa@StockpilingMoms
December 5, 2016 at 12:44 pmI would just double the rest and not the cornbread – thinking it won’t get done.
Jennifer
January 8, 2017 at 11:06 amDo you add the soup with one can of water or just the plain soup?
Melissa@StockpilingMoms
January 8, 2017 at 3:07 pmJust the soup – no water.
carolyn
September 8, 2017 at 11:51 amAny idea of how I could substitute the soup? We can’t have gluten or dairy.
Melissa@StockpilingMoms
September 9, 2017 at 5:39 pmCheck 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
Shelley
February 18, 2018 at 1:42 pmLooking 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!
Christina
February 12, 2018 at 7:52 pmI 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.
Lauren
July 8, 2018 at 8:33 pmWe loved this. Made it with beef instead of chicken. Also, the second time we forgot to put it in the crock pot, so I put it in the oven in an 8 x 8 pan and baked it for 25 mins at 400. Then made the corn muffins separetly. We ate the chili with Late July tortilla chips. It was so yummy!