Corn Bread-Topped Chicken Chili

  Chicken & Turkey

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.

Corn Bread-Topped Chicken Chili

Average Rating: 4.166666

TOTAL TIME: Prep: 20 min. Cook: 4 hours.
YIELD: 6 servings.

Ingredients

  • 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 cup tomato juice
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground chipotle pepper
  • 1 small onion, finely chopped
  • 1 small sweet red pepper, chopped
  • 2 tablespoons canola oil, divided
  • 2 garlic cloves, minced
  • 1-1/4 pounds boneless skinless chicken breasts, cubed
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt, divided
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup 2% milk

Instructions

  • 1. 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.
  • 2. 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.

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