This Chicken Chili with Cornbread Topping is one of those comforting recipes sure to warm you up.

Chicken Chili with Cornbread Topping Recipe

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Author: Robyn Stone | Add a Pinch


  • For the Chicken Chili
  • 4 boneless skinless chicken breasts
  • 2 cups chicken stock or broth
  • 1 clove garlic minced
  • 1 medium onion diced
  • 1 15-ounce can white beans, drained
  • 1 4-ounce can green chiles, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chopped fresh oregano
  • For the Cornbread Topping


  • Spray cooker with cooking spray.
  • Place chicken in slow cooker with chicken stock. Cook on Low setting for 6 - 8 hours.
  • Remove chicken. Shred with 2 forks and return to slow cooker.
  • Add garlic and onion, beans, green chiles, oregano, cumin, chili powder, salt, black powder, and chopped fresh oregano.
  • Spread cornbread mixture over top of chili.
  • Cover and cook on Low setting for 6 - 8 hours.
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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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