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Slow Cooker Mexican Chicken Chili with Cornbread Topping

You’re never going to believe it, but this entire chicken chili with cornbread topping cooks in your slow cooker.  So easy!!  And, wait until you see the other shortcuts in the ingredient list!

Slow Cooker Mexican Chicken Chili with Cornbread ToppingThis is a new, quicker version of my Baked Chili Cornbread Casserole.  The entire dish cooks in your slow cooker and couldn’t be easier to make.

Simply combine the chicken, veggies, and sauce in your slow cooker and let it do all of the work for you.  An hour before serving, top with shredded cheese and cornbread batter and turn the cooking setting to “high.”  Talk about a one-pot wonder!

But really, the best part of this recipe is taste.  The combination of slightly spicy chicken chili and sweet cornbread topping is one that your whole family is sure to love.  Enjoy!

Slow Cooker Mexican Chicken Chili with Cornbread Topping

Slow Cooker Mexican Chili with Cornbread Topping


  • 1 pound boneless, skinless chicken breasts
  • 1 medium-sized yellow onion, chopped (about one cup)
  • 1 pepper (any color), chopped (about one cup)
  • 1 cup frozen corn
  • 2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
  • 10.75oz can of condensed tomato soup (you can substitute 15oz can tomato sauce and 1 teaspoon honey)
  • 1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
  • 1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk and yields 6 muffins)


  1. Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker and cook on low setting 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” setting for 60 minutes or until cornbread topping is cooked through.

To Freeze and Cook Later

Combine all ingredients except cheese and corn muffin mix in a gallon-sized plastic freezer bag.  Remove as much air from the bag as possible and freeze for up to three months.  Thaw overnight before cooking.  The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 4-6 hours, or until chicken is cooked through and tender.  Shred chicken, top with shredded cheese, and cornbread batter. Replace lid and cook for one hour on “high” setting.

Serve with fresh cilantro, guacamole, and sour cream.  YUM.

Slow Cooker Mexican Chicken Chili with Cornbread Topping


  • Belinda says:

    They sound awesome! I always love how you prep them and freeze them raw. Just seems so streamlined and would result in such fresh tasting and deliciuos meals. I only just purchased my crockpot a few weeks ago and haven’t qactually used it as yet…..will have to give some of these recipes a go!

  • Samantha says:

    Tried this the other night with the cornbread on the side. It turned out more like a taco filling than a chili (not enough moisture in the C.P.) but my family didn’t mind at all! It was still really good and a nice variation to my go-to C.P. shredded chicken taco filling.

  • Sami says:

    Kelly, do you think this recipe would work with chicken thighs instead of breasts? I find that they hold up in the crock pot much better than breasts! Much more tender!

  • Courtney says:

    This sounds delicious! I’m pregnant with my first and trying to get the hang of meal planning. I’m so excited to try your freezing tips and recipes. I appreciate that you are concerned with fixing healthy meals for your family. Thank you so much!

  • Victoria says:

    I made this last night and it was delicious! I’d made up a few of the freezer meals you have on here and this was one of them. I only made a couple of minor changes – a little less seasoning (we used the homemade version and I’m a bit of a wimp on spicy stuff, but even with less seasoning it still tasted amazing,) and I made a homemade cornbread mixture instead of the Jiffy mix (couldn’t find it at my grocery store!) I think the cornbread recipe I used makes more cornbread than the jiffy box, as it was a pretty thick layer and took about an hour and a half to fully cook over the chili mixture.. but it was worth the wait. This one is definitely a keeper! Even my husband kept saying how good it was. 🙂 Thank you for sharing this recipe!

    • Kelly says:

      Thank you so much for letting me know, and sharing how the recipe worked with a homemade cornbread recipe. I appreciate it, Victoria!

    • Kat says:

      Hi Victoria, could you share your recipe? I’d love to make this, but we don’t have cornbread mix in Australia. I have made cornbread at home before, but I’m not too sure of the quantities compared to the Jiffy box. Thanks so much! Kat.

  • Darchelle says:

    Is this meal good for weight loss and clean eating? It sounds delicious and easy, but I am trying to lose weight and don’t want to sabotage myself before I start.

    • Kelly says:

      To be honest, I’m not an expert at weight loss. My healthy eating strategy is to eat everything in moderation and workout regularly. I don’t think this would be considered a “clean” recipe, but it’s certainly healthier than what you would find at the drive-thru.

  • […] Slow Cooker Mexican Chili with Cornbread Topping looks soooo delicious! I love Mexican food and freezer meal straight to the slow cooker is […]

  • Rayline says:

    Just had this tonight and it was SO delicious. We Loved It!! I Love your slow cooker freezer meals. I love how you prep and double up…helps make it easier. I’ve made the meals from your website that will last us for the month! 🙂

  • Nikki says:

    I have chicken thighs, do you think that will work well for this recipe? They were cheaper, which is important since I get organic meat.

  • Nikki says:

    Haha, never mind, just read some of the posts further up and saw that thighs are a thumbs up! I’m going to try this tonight with black beans added!

  • Ashley says:

    My baby is due at the end of May. I am just getting started on making lists of recipes I want to make for freezer meals once baby is born. Do you think this recipe would still be good without the cheese? My husband doesn’t eat dairy.

    • Kelly says:

      Yes. I’ve actually forgotten to sprinkle on the cheese several times! I think it’s better with the cheese than without, but it will still be good without it.

  • nancyabc says:

    I just began using a crockpot and I never realized you need different size pots for different recipes.
    Can this recipe be made in a large one ??

  • Jennifer says:

    do you have any suggestions for the tomato soup substitute. I want to make this tomorrow it don’t have the soup and trying to not go to store this week, shop freezer and pantry week.

    • Kelly says:

      It’s funny you ask that because I’m cooking a variation for dinner tonight! I’m using a 15oz can of tomato sauce plus 1 teaspoon honey. I think any kind of tomato product would probably work, even spaghetti sauce.

  • Roisin says:

    Hi, first off can I just say that discovering your website and cookbooks has made my life soooo much easier – thank you thank you thank you! I love how your recipes are wholesome and healthy AND make life easier. I see this recipe pop up in lots of your lists so I’d love to make it but I’ve no idea what cornbread is. I’m time-poor so would rather not go down the road of mixing up something from scratch as a substitute, can you suggest something quick and easy to substitute for the cornbread mix? Is there another more commonly used cake/bread mix flavour that is similar? Or would cous cous work?

    • Kelly says:

      If you live in the US, you can normally find the little boxes of Jiffy cornbread mix in the baking aisle at the grocery store. If you live outside the US, I think the closest substitute would be a pancake mix. It wouldn’t taste exactly the same, but may have the same “sweet” taste to balance the slight spice of the chili.

  • Heather Max says:

    How many will this feed?

  • Joya says:

    If I am doubling the recipe to feed 8 should I double the the entire recipe or just the meat portions?

    • Kelly says:

      It’s up to you. If you have a 6-7 quart slow cooker you could double everything in this recipe. I’d only use one batch of cornbread batter though.

  • danielle says:

    How many servings is your recipes?

  • Carol says:

    Sounds so good! Thank you for giving the information on number of servings. I live alone and would love to make these in single portion sizes. I will shop for one recipe and divide it into 4 meals. SCORE! Jiffy Cornbread is my weakness though so I would probably still make up the whole box, put a fourth in the crockpot and bake the rest. 🙂

  • Tristan says:

    How would you substitute ground beef rather than chicken?

  • Andrea says:

    Just tried this tonight and it was a huge hit with the family! I also made my own cornbread mixture and it was way too thick compared to the chili. When I do this again I will probably double the chili recipe for the amount of cornbread. I didn’t use as much of the homemade taco seasoning as the recipe called for because I ran out of chili powder- but I found it was perfectly seasoned even with less! I will try this with tomato sauce next time because I don’t normally have tomato soup on hand (and they didn’t have condensed soup at my store anyway). Great recipe- very easy to double and I wish I tripled it! Thank you!

  • Lillian says:

    What size of slow cooker did you use for this recipe?

  • Stephanie says:

    If I’m planning to cook the meal the upcoming week how long will the baggy of food last in the refrigerator?

  • Malorie says:

    I love all your recipes! They are easy and so tasty! I am at work for at least 8 hours every day. Usually your other meals are 6-8 hours and can handle the extra hour or two… But is it possible for this recipe to cook longer (probably closer to 9-10 hours by the time I get home) and if so, do I need to adjust anything with the recipe (ie: addd more liquids)?

  • […] Slow cooker Mexican Chicken Chilli Cornbread Topping […]

  • Casey says:

    I have a question Kelly! What is your take on replacing the corn with black beans? Canned or fresh? My wife is a Crones patient and has a hard time with whole corn.

  • S says:

    In this recipe it says to leave out the cheese and cornbread mixture when freezing. Yet in the recipe attached to the 40 pre-baby freezer meals, the recipe states to combine all ingredients in the freezer bag. Did I just ruin this recipe?

    • Kelly says:

      Yes, maybe. The cooking instruction in the printable say to add them after cooking the chili, but you’re right that the freezing instructions are not correct. I’m sorry about that.

  • […] at church in the midst of all of life’s craziness, and it was well received. I came across this recipe last year, when I was in school and needed a yummy crockpot meal. I make it from time to time, […]

  • Bethany says:

    Absolutely wonderful! Thank you!

  • Tanya says:

    This dish is life-changing. So good. Thank you!

  • This recipe is amazing!!! The cornbread is the perfect addition! Plus, being able to prep the meal in advance and just dump it in the crockpot that morning was a life-saver! Thanks for sharing!

  • […] Slow Cooker Mexican Chili with Cornbread Topping | by Kelli of New Leaf Wellness […]

  • Vicky says:

    I messed up and made my freezer meals with ground beef instead of chicken. Still delicious! This meal is one of our favorites.

  • Jillian says:

    I’m guessing that any leftover cornbread would be too wet on the bottom to keep? I’ll be making this for just my husband and I, so should I only put maybe 1/3 of the cornbread mix in the middle of the crockpot and bake the rest off in the oven?

    • Kelly McNelis says:

      I would still make it as written. If you don’t want to eat the leftover cornbread with the chili, I’d bake all 6 muffins separately.

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