Chicken Chili with Cornbread
A delicious homemade meal, made easy in your Aroma rice cooker!
Prep: 10 Min.
Total: 60 Min.
Shredded meat from one roast chicken
2 15 oz cans of chili beans
1 cup frozen corn
1 cup honey flavored bbq sauce
1 package corn bread mix, prepared according to package directions
Cooking spray
Line the steam tray of the rice cooker with aluminum foil and spray with cooking spray. Pour corn bread batter into the tray and put aside.
In the rice cooker inner pot, mix shredded chicken with corn, beans and bbq sauce and mix to combine. Place steam tray with corn bread batter on top, close the lid and set to cook.
When the rice cooker switches to "Keep-Warm," remove the steam tray and lift cornbread onto a cutting board. Cut bread into serving size pieces to serve along the chili. Enjoy!
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2 Ratings
