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Slow-Cooker Spicy Cheddar Chicken Cornbread Recipe

Slow-Cooker Spicy Cheddar Chicken Cornbread
Source: Betty Crocker

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
PREP TIME
20m 		COOK TIME
4h 		TOTAL TIME
4h20m
YIELD
8 servings

Instructions

  • 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.
  • 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.
  • 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.

Dinner

A recipe from Betty Crocker

https://www.flyers-on-line.com/data/recipes/6785/slow-cooker-spicy-cheddar-chicken-cornbread.jpg

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