Crock-Pot Mexican Chicken Chili with Cornbread Topping (can be a freezer meal)

Mexican Chicken Chili with Cornbread Topping

Yields: 6 servings
Ingredients
• 1 pound boneless, skinless chicken breasts
• 1 medium-sized yellow onion, chopped (about one cup)
• 1 green bell pepper, chopped (about one cup)
• 1 cup frozen corn
• 2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of
store-bought taco seasoning
• 10.75oz can of condensed tomato soup
• 1/4 pound cheddar cheese, shredded (about one cup)
• 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy
calls for one egg and 1/3 cup milk)
Materials
• 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and
“use-by” date.
2. Add all ingredients to your freezer bag. ****except they say later to put the cheese and cornbread topping on after cooking for four hours... So don't add the cheese? I got confused, so I put it in at first and added extra at the end.****
3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a
6-quart crockpot or 8 hours in a 4-quart crockpot.
3. Shred chicken with fork.
4. Cover shredded chicken chili with cheese and assembled corn muffin batter. ***See? Add the cheese now? How sneaky!***
5. Add lid and cook on “high” setting for 60 minutes or until cornbread topping is
cooked through.

Husband's reaction: I think he liked it. I liked it more than he did. And our four year old ate it only when I separated the chili and cornbread and spoon fed him. Oh brother. But he tried it! Also, I love how easy this was! Super easy.