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Chicken Chili with Cornbread Topping Recipe
Author:
Robyn Stone
Ingredients
For the Chicken Chili
4
boneless
skinless chicken breasts
2
cups
chicken stock or broth
1
clove
garlic
minced
1
onion
diced
1
15-ounce can white beans, drained
1
green chiles
1
teaspoon
dried oregano
1
teaspoon
ground cumin
1/2
teaspoon
chili powder
1
teaspoon
kosher salt
1
teaspoon
ground black pepper
1
teaspoon
chopped fresh oregano
For the Cornbread Topping
Instructions
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.