As my side, it's only logical to make corn muffins. :) This recipe is also pretty easy. I usually freeze half of the batter for a weekend breakfast or just the next time I made this chicken chili. The muffins are also great with a dollop of jelly the next day. Enjoy!
Crock Pot Chicken Chili
Ingredients:
1 can of black beans, drained and rinsed
1 can of corn, with liquid
1 can of Rotel tomatoes, with liquid
1 package of Ranch dressing mix
2 chicken breasts, frozen
1 cup of onion, diced
1 tablespoon of olive oil
2 garlic cloves, minced
Salt and pepper, to taste
1 8oz. package of reduced fat cream cheese
Directions:
In a skillet, heat the olive oil over medium heat. Saute onions for several minutes, until beginning to soften. Add minced garlic. Be careful not to burn the garlic. It'll only need a few minutes...long enough to become fragrant.
Spray your crock pot with nonstick spray. Set to low and add "cooked" onions and garlic, seasonings, beans, tomatoes, and corn. Nestle the chicken in; making sure that it's covered with the other ingredients.
Dollop cream cheese over the top of everything else. Cover and cook for 8 hours.
Before serving, shred chicken and stir thoroughly so that everything is incorporated.
Corn Muffins
Ingredients:
3 cups of AP flour
1 cup of sugar
1 cup of corn meal
2 tablespoons of baking powder
1 1/2 teaspoons of salt
1 1/2 cups of fat free milk
1/2 pound of unsalted butter, melted and cooled
2 large eggs
Muffin or cupcake liners
Directions:
Preheat oven to 350 degrees. Line 12 muffin cups with liners. In a large bowl, combine dry ingredients. In another bowl, combine wet ingredients. Slowly pour wet ingredients into the dry and mix, using a hand mixer on a low speed. Stir until just blended.
Spoon batter into liners, filling to the top. Bake for 30 minutes. Use a toothpick to test. Let cool slightly and remove from the pan.
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