Crockpot Ground Chicken Chili with Cornbread Topping

Cozy Ground Chicken Chili with Cornbread Topping

When the weather turns chilly, there’s nothing better than a warm, hearty bowl of chili. This Ground Chicken Chili topped with baked cornbread is the ultimate comfort food — healthy, filling, and easy to make! With bold spices, tender sweet potatoes, and a cheesy cornbread topping, this recipe will quickly become a family favorite.

Why You’ll Love This Recipe:

• Quick & Easy Prep: Just 10 minutes of hands-on time.

• Slow Cooker Magic: Let the slow cooker do all the work.

• Family-Friendly: A hearty, wholesome meal everyone will love.

• Gluten-Free: Perfect for anyone following a GF diet.

Ingredients:

For the Chili:

• 1 lb ground chicken

• 3 garlic cloves, grated

• 2 tsp cumin

• 2 Tbsp chili powder

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1 tsp salt

• 1/2 tsp black pepper

• 2 sweet potatoes, diced (or 1 large)

• 1 can black beans (drained)

• 1 can kidney beans (drained)

• 1 large can diced tomatoes (with juice)

• 1 can green chilis (with juice)

• 1.5 cups tomato sauce (I used MidsSauce)

For the Cornbread Topping:

• 1 box gluten-free cornbread mix (I used TraderJoes GF mix)

• 1 cup shredded cheddar cheese (plus extra for topping)

Instructions:

1. Sauté the Chicken:
Heat a large skillet over medium-high heat. Add the ground chicken and cook, breaking it into small pieces, until browned. Stir in the grated garlic, cumin, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for 2-3 minutes until fragrant.

2. Slow Cook the Chili:
Transfer the seasoned chicken to your slow cooker. Add the diced sweet potatoes, black beans, kidney beans, diced tomatoes, green chilis, and tomato sauce. Stir to combine. Cook on HIGH for 6-8 hours or until the sweet potatoes are tender.

3. Prep the Cornbread Topping:
Once the chili is done, preheat the oven to 375°F. Ladle the chili into oven-safe bowls. Mix the cornbread batter according to the package instructions, then stir in 1 cup of shredded cheddar cheese.

4. Bake the Cornbread:
Spoon the cornbread batter on top of the chili in each bowl. Sprinkle extra cheese on top. Bake for 25 minutes or until the cornbread is golden brown and cooked through.

5. Serve and Enjoy:
Carefully remove the bowls from the oven — they’ll be HOT! Let cool slightly before serving. Enjoy this cozy, comforting meal as is or with your favorite chili toppings like more cheese, sour cream, diced avocado, or fresh cilantro.

Pro Tips:

• Meal Prep Friendly: This chili reheats beautifully, making it perfect for meal prep or leftovers.

• Spice Level: Adjust the chili powder and green chilis to suit your preferred level of heat.

• Toppings Ideas: Try adding jalapeño slices, a dollop of Greek yogurt, or crushed tortilla chips for extra crunch.

Final Thoughts:

This Ground Chicken Chili with Cornbread Topping is cozy, flavorful, and perfect for warming up on a cold day. The slow-cooked chili pairs perfectly with the cheesy cornbread topping for a complete meal that’s as delicious as it is satisfying.

Let me know if you try this recipe — I’d love to hear how it turns out!

Happy Cooking!