Corn Bread-Topped Chicken Chili
When I discovered a recipe for a chicken potpie made in a slow cooker, I just had to give it a try. For a south-of-the-border twist, I tossed in plenty of peppers, chili powder and a golden crust that’s more like a corn bread topping.
—NICOLE FILIZETTI JACKSONVILLE, FL
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
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
1. In a 4-qt. slow cooker, combine the first eight ingredients. In a large skillet, saute the 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 the chicken with the cornstarch and 1/4 teaspoon salt; stir into the 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 the chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center of the topping comes out clean.