Slow-Cooker Spicy Cheddar Chicken Cornbread

 Half chicken pot pie, half tamale pie, this slow-cooker chicken and cornbread dinner is a whole lot of delicious.



Ingredients

Chicken Mixture

  • 3
    cups chopped cooked chicken
  • 2
    cups shredded sharp Cheddar cheese (8 oz)
  • 1
    can (10 1/2 oz) condensed cream of chicken soup
  • 1/2
    cup milk
  • 1
    package (1 oz) Old El Paso™ original taco seasoning mix
  • 3
    green onions, thinly sliced, white and green parts separated
  • 2
    jalapeño chiles, seeded and finely chopped (1/3 cup)

Cornbread Topping

  • 1
    pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
  • 1
    can (14.75 oz) cream style sweet corn
  • 1
    egg
  • 3
    tablespoons butter, melted

Steps

1 Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly.

2 In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread.

3 Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.

Comments

Post a Comment

Popular posts from this blog

Banana Bread (lighter recipe)

Image
  How do you make a good thing even better? By reducing the calorie and fat content of this irresistible banana bread. Ripe bananas and unsweetened applesauce ensure that the bread stays moist and tender. Ingredients 1 1/4 cups sugar 1/4 cup unsweetened applesauce 1/4 cup margarine, softened 1/2 cup fat-free cholesterol-free egg product 1 1/2 cups mashed very ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts, if desired Steps 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. 2 Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. 3 Bake 8-inch loaves ...
Read more

Banana Bread

Image
  This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that’s ever been printed, and it's no surprise! It’s a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already. Ingredients 1 1/4 cups sugar 1/2 cup butter, softened 2 eggs 1 1/2 cups mashed very ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups Gold Medal™ All-Purpose Flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts, if desired Steps 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. 2 Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and s...
Read more

Banana Nut Bread

Image
  Yum! Savor a slice of banana bread made with whole wheat flour and low fat Greek yogurt. Ingredients 3/4 cup Gold Medal™ all-purpose flour 3/4 cup Gold Medal™ whole wheat flour 1/2 cup sugar 3/4 cup mashed very ripe bananas (about 2 medium) 1 container (6 oz) Greek Fat Free plain yogurt 1/3 cup vegetable oil 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup coarsely chopped nuts Steps 1 Heat oven to 350°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray. 2 In large bowl, beat all ingredients except nuts with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Stir in nuts. Pour batter into pan. 3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan to cooling rack. Cool completely, about 1 hour.
Read more