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Slow-Cooker Spicy Cheddar Chicken Cornbread
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Prep Time:
20 minutes
Total Time:
4 hours 20 minutes
Satisfy your cravings with a mouthwatering slow-cooker chicken and cornbread fusion meal.
Ingredients:
  • 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 packet (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)
  • 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
Instructions:
  • *Prepare the 5-quart oval slow cooker by spraying it with a light coating of cooking spray. *In a large bowl, combine chicken, cheese, soup, milk, and taco seasoning mix. Add green onion whites and jalapeño chiles, then mix well. *Transfer the mixture into the slow cooker, spreading it evenly.
  • Combine cornbread & muffin mix, corn, and egg in a medium bowl. Mix in melted butter. Pour the mixture evenly over the chicken. Place a folded, clean dish towel under the cooker lid to prevent condensation from dripping onto the cornbread.
  • Cover and simmer gently over Low heat for 3 to 4 hours until an instant-read thermometer inserted in the center of the mixture registers at least 165°F and a toothpick inserted in the center of the cornbread comes out clean. Allow to rest for 10 minutes before serving. Garnish with green onion greens.

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