Crock-Pot Chicken Chili & Homemade Corn Bread

Today was one of the first “real” fall days around these parts. It rained overnight throughout the morning and was a wonderfully cloudy and brisk day. It was the perfect day to bundle up and enjoy a day at home. Thankfully, I got to do just that! Today’s weather called for a classic fall dinner- chili and corn bread. My goal with this meal was to not have to go to the grocery store, but to be able to use things that we already had. We typically make chili with ground beef, but Mother Hubbard’s Cupboard only offered chicken today. I went out on a limb and basically made up the chili recipe as I went. I’ve never had a chicken chili, but figured that it would be worth a try. I was a bit nervous at first, but then realized that since I knew we liked all of the ingredients, there was a pretty good chance that the end product would turn out delicious. The cornbread recipe (with a few modifications) comes from my faithful friend, my Better Homes and Gardens Cook Book. This entire meal was a cinch to put together and the end products were so hearty and delicious!

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Crock-pot Chicken Chili
(makes 4-6 servings)

  • 3 boneless, skinless chicken breasts
  • 1 can (15 oz.) of pinto beans, undrained
  • 1 can (15 oz.) of kidney beans, undrained
  • 1 can (15 oz.) of great northern beans, undrained
  • 1 can (15 oz.) of tomato sauce
  • 1 can (6 oz.) of tomato paste
  • Garlic powder, onion powder, salt, pepper, chili powder and oregano to taste (I used about 1 tablespoon of each).
  • If you like green chilis, bell peppers, onions, etc. you can add them too!
  1. Place chicken breasts in bottom of crock-pot. Add beans, tomato sauce, tomato paste, and seasonings. Gently stir to combine.
  2. Cook on low for 6-8 hours or high for 4-5 hours. About an hour before serving pull chicken breasts out and shred. Add back into the crock-pot and cook for another hour or so.
  3. ENJOY!

Homemade Corn Bread

  • 1 c. of flour
  • 3/4 c. cornmeal
  • 3 Tbsp sugar
  • 2 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1 Tbsp. butter
  • 2 eggs, beaten (or if you’re out of eggs like I was, you can substitute in 4 Tbsp. water + 2 Tbsp. oil + 4 tsp. baking powder)
  • 1 c. milk
  • 1/4 cup vegetable oil
  1. Preheat oven to 400 F. In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt; set aside.
  2. Add the 1 Tbsp. butter to a 10-inch cast iron skillet or a 9 x 1 1/2-inch found baking pan. Place in oven about 3 minutes or until butter melts. Remove skillet from oven; swirl butter in skillet to coat bottom and sides of pan.
  3. In a small bowl combine eggs (or egg substitute), milk, and oil. Add mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15-20 minutes or until a toothpick comes out clean.
  4. Cut into slices or wedges and serve with your chili
  5. ENJOY!


One thought on “Crock-Pot Chicken Chili & Homemade Corn Bread

  1. Lynn Reply

    I tried your cornbread recipe- THE BEST I’ve ever had! Thank you!

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