Y'all! That came out of my slow cooker. I know! Crazy yummy and slow cooked...perfection!
I found this recipe in an old Southern Living Quick and Easy cookbook I had on my kitchen shelf. Let me tell you...it was quick and easy. All I did was add chicken to the recipe...the original version was vegetarian. Slow Cooker season is almost over...how about we end with a bang?!
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4 chicken breasts, thawed
1 can chopped green chiles, divided
3/4 cup salsa
1 (15 oz can) black beans, rinsed and drained
1 cup frozen corn
1 (10 oz) can enchilada sauce
1 (8 oz) package corn muffin mix
2 large eggs, lightly beaten
1 1/2 cups Monterey Jack Cheese, shredded
Stir together chicken, half of the green chiles and next 4 ingredients in slow cooker. Cover and cook on low 4 hours.
After 4 hours, stir together remaining green chiles, muffin mix and eggs. Set aside. Remove lid from slow cooker and shred chicken right inside with two forks. Spoon cornbread batter evenly over mixture and return lid to slow cooker. Cook an additional 1 1/2 hours.
Remove lid one last time, sprinkle cheese over cornbread and return lid for 5 minutes or until cheese is melted.
That's it! When I first spooned the cornbread batter over the top of the chicken mixture, I didn't think there was enough and that my layer of batter was too thin. However, after I put the lid back on and let it do its thing for an hour and a half, the batter had spread out over the entire top and baked up beautifully. Yummy dinner!
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5 comments:
Ohmylassie. This is in the crockpot right now. It's like chicken enchilada soup with cornbread crust. Yummmers.
This was really easy and very good. It was perfect for soccer practice night! I used green enchilada sauce because that's all I had and it turned out great. Thanks!
Delicious dish!!! Will definitely be making this again!
This was great! I had to make it in the oven but it was still really good! I have a question though - what is the reason behind not following the directions on the back of the Jiffy box (I think it calls for 1 egg instead of 2 and a little milk)? Is the milk just left out because you have some liquid from the green chiles? (I'm asking because if I want to use a homemade cornbread recipe when I make this next time, do you think I need to change up the number of eggs/liquid in it?) Thanks! Also, I have to add that I love your blog! I am a fellow Dallas gal and have always loved the Bachelor and so stumbling on your blog has been fun. The one bone I have to pick with you - where's your Texas Rangers love??! ;) ha!
The 2 eggs makes the cornbread firm up in the slow cooker and omitting the milk is because, yes, other liquids are already in there (like the chiles). As for the Rangers...they're not my Red Sox...so, I just can't like them. :)
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