Pressed for time but still want a hearty meal for dinner? Try out this chicken chili and cornbread combo that will leave you with plenty of leftovers for lunch the next day.


  • 1 red onion, chopped
  • 1 14 oz Can/Jar black beans
  • 1 14 oz Can/Jar kidney beans
  • 1 8 oz Can/Jar tomato sauce
  • 1 Package frozen kernels
  • 2 14.5 oz Can/Jar diced tomatoes with chilies (mild)
  • 1 Individual Packet taco seasoning
  • salt and pepper to taste
  • 4 boneless skinless chicken breasts


Step 1

Combine beans, onion, chili peppers, corn, tomato sauce, and taco seasoning.

Step 2

Place chicken on top and cover with a thin layer of the sauce and beans.

Step 3

Cook on high for 5 hours.

Step 4

About an hour before serving, remove chicken and shred in a separate bowl.

Step 5

Place shredded chicken into the slow cooker and stir in to combine with beans etc.

Step 6

Cover and place slow cooker on “low” setting for an hour to allow chicken to soak in the chili flavor.