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Slow Cooker Mexican Chili with Cornbread Topping Recipe

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This recipe for Slow Cooker Mexican Chili with Cornbread Topping is from The Ludwig Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless, skinless chicken breasts
1 medium-sized yellow onion, chopped
1 pepper, any color, chopped
1 cup frozen corn
1 package taco seasoning
10.75 oz can condensed tomato soup
lb cheese, shredded
1 box Jiffy corn muffin mix
1 egg
⅓ cup milk

Directions:
Directions:
1. Add chicken, onion, peppers, corn, seasoning, and soup to slow cooker and cook on low for 4-8 hours, or until chicken is cooked through
2. Shred chicken with fork
3. Cover shredded chicken chili with cheese and assembled corn muffin batter
4. Add lid and cook on high for 1 hour, or until cornbread is cooked through

 

 

 

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