Slow Cooker Chicken Chili & Jalapeño Cornbread Recipe

Ingredients For Slow Cooker Chicken Chili & Jalapeño Cornbread Recipe

• 1 cup Yellow Onion, Finely Chopped
• 6 Cloves garlic, minced fresh
• 1 Jalapeno Pepper, Seeded And Minced
• 1 tablespoon Chili powder
• 1 tablespoon Cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 2 teaspoon Olive oil
• 1 pound Boneless Skinless Chicken Breasts
• 24 ounce Pace picante sauce, mild
• 16 ounce Red kidney beans, canned, rinsed and drained
• 15 ounce Pinto beans, canned, rinsed and drained
• 15 ounce Corn, fresh or canned
• 0.5 cup Unsalted chicken stock, or broth
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon Black pepper
• 1 cup Yellow cornmeal, ground
• 1 cup White Whole Wheat Flour
• 1 tablespoon Baking powder
• 1 teaspoon Kosher salt
• 0.5 teaspoon Chili powder
• 0.25 cup Jalapeno Pepper, Seeded And Diced
• 0.5 cup Sharp Cheddar Cheese, Grated
• 0.5 cup Pace chunky salsa, mild
• 1 Large egg
• 0.75 cup Milk
• 0.25 cup Honey