crockpot chicken chili and cornbread.

these recipes are some of my all time favorites for fall/winter.  together they make such a cozy meal.  they would be perfect for this upcoming halloween night!

chicken chili

2 pounds boneless, skinless chicken {i use the frozen chicken tenderloins from costco}

2 cans diced tomatos with green chilis, undrained

1 can tomato sauce

1 envelope mild chili seasoning

2 cans black beans, drained

sour cream

cheddar cheese

 fritos corn chips

mix tomatos, tomato sauce and seasoning and pour over chicken in your crockpot.  cover and cook on low for 6-8 hours or on high for 4-5 hours until the juice of the chicken is no longer pink at the thickest part when you cut into it.  stir to break up the chicken and then add the black beans.  cover and cook for 15 minutes until the beans are cooked through.  top with cheese, sour cream, and fritos.

another option is to make this recipe on the stove, just use a rotisserie chicken!  this way it is ready in under 30 minutes.

cornbread {the best i've ever had!}

3 eggs

2 cubes butter, melted

1 1/2 cups milk

3 heaping tablespoons corn meal {do not add more than this, it will dry it out}

3/4 cups sugar

3/4 teaspoons baking powder

3 cups bisquick pancake mix

preheat oven to 350 degrees.  beat eggs.  add all other ingredients, mixing first the wet ingredients and then gradually adding the dry.  pour into a greased 9x13 pan and bake for 30 minutes.  serve with honey butter.

enjoy!  see more yummy recipes {including the best pumpkin bread} on my blog emma the joy.