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?!
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!