Flyers Online
Canada Stores & Savings
Canada Stores & Savings
Slow-Cooker Spicy Cheddar Chicken Cornbread Recipe
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.
A recipe from Betty Crocker
2020-04-20
https://www.flyers-on-line.com/data/recipes/6785/slow-cooker-spicy-cheddar-chicken-cornbread.jpg
You also might like:
PREP TIME
30m
30m
COOK TIME
15m
15m
TOTAL TIME
45m
45m
Printed from Flyers-Online.com