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Slow Cooker Chicken Chili & Jalapeño Cornbread

Jessica Gavin
  • 210 minutes
  • Serves 8

INGREDIENTS

1 lb

Chicken breasts, boneless skinless

2 cups

Bell pepper

2 cups

Butternut squash

15 oz

Corn, fresh or canned

6 cloves

Garlic, fresh

1

Jalapeno pepper

1/4 cup

Jalapeno pepper

16 oz

Kidney beans, red canned

1 tsp

Oregano, dried

15 oz

Pinto beans, canned

1 cup

Yellow onion

1

Egg, large

1/2 cup

Chicken stock, unsalted

1/4 cup

Honey

1/2 cup

Pace chunky salsa, mild

24 oz

Pace picante sauce, mild

1 tbsp

Baking powder

1/4 tsp

Black pepper

1 1/4 tbsp

Chili powder

1 cup

Cornmeal, yellow ground

1 1/2 tsp

Kosher salt

1 tsp

Paprika, smoked

1 cup

Whole wheat flour, white

18 tsp

Olive oil

1 tbsp

Cumin

1/2 cup

Cheddar cheese, sharp grated

3/4 cup

Milk