slow cooker bbq chicken tamale chili (Edit recipe)

398 recipes
|
608 followers

bbq chicken, mexican tamales, & chili… but in ONE recipe?! yep. 🌽🍗🔥✨ this slow cooker bbq chicken tamale chili is a hodgepodge of all three cozy comfort foods! hearty chili loaded with chicken, black beans, veggies, corn, green chiles, salsa, & smoky bbq flavor, topped off with green chile “cornbread” muffins for the ultimate scoopable situation. 🤌 sweet. smoky. savory. spicy. cheesy. cozy. & SO comforting. 🍂✨

Share

Save

PREP TIME

15 minutes

COOK TIME

8 hours

INGREDIENTS

14

Serves: 10-12

Ingredients

16-20 oz Bell Pepper and Onion Blend, Frozen
1 lb Frozen Corn
10 oz Green Chiles, Fire Roasted, 2 cans
16 oz Beef Gelatin - US Wellness Meats, or sub for 4 cups bone broth
3-4 cups Water, omit if using bone broth
2 lb Boneless, Skinless Pastured Chicken Thighs - US Wellness Meats, cut into ½” cubes
30 oz Black Beans, 2 cans, drained & rinsed
1 cup Pitmaster Memphis Sweet BBQ Sauce - True Made Foods
1 cup Salsa
2 Tbsp All Rub All Purpose Seasoning - True Made Foods
1 Tbsp Smoked Paprika

for serving

green chile "cornbread" waffles (click for recipe), follow this recipe to make mini "green chile “cornbread” muffins
Cheddar Cheese

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a large skillet, saute peppers, onions, & corn for 8-10 minutes or until softened.
transfer veggies to crockpot along with remaining soup ingredients.
cook on high for 3-4 hours or low for 6-8 hours OR until the chicken is cooked through.
to make green chile “cornbread” muffins, preheat oven to 425.
make the batter of my green chile “cornbread” waffle batter; let sit for 5-10 minutes to thicken.
add a scoop of “cornbread” batter to a mini muffin tin, then bake for ~5 minutes.
reduce oven heat to 350, then finish baking for ~10-12 minutes or until a toothpick comes out clean.
let muffins cool completely, then pop out of muffin tins.
serve with green chile cornbread muffins, cheese, & any other toppings you like.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	572
Fat:	5 g
Carbohydrates:	58 g
Protein:	76 g
Cholesterol:	0 g
Sodium:	892 mg
Fiber:	12 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.