The slow cooker does all the work for you in this tasty recipe. Chicken in browned in a skillet, then added to a sprayed slow cooker. Canned black beans, corn and diced tomatoes are mixed in next. Then enchilada sauce, green onions, chili powder, salt and pepper are added in. After cooking for several hours, boxed cornbread mix is combined with eggs and spooned over the mixture. Once the cornbread mixture is cooked, shredded cheese is sprinkled on top and cooked until melted.
Course
Entree
Prep Time20minutes
Cook Time7hours
Servings8people
Ingredients
1lbground chicken
1tspcumin
1tspchili powder
½tspsalt
¼tsppepper
1can(15 oz) black beans, rinsed and drained
1can(14.5 oz) diced tomatoes,undrained
1can(11 oz) corn, drained
1can(10 oz) enchilada sauce
2green onionschopped
¼cupminced cilantro
1package8 ½ oz cornbread/muffin mix
2large eggslightly beaten
1cupshredded Mexican cheese blend
Sour cream / Salsa
Instructions
In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Stir in seasonings.
Transfer to a 4 qt slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook covered on LOW 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered on LOW 1 to 1 ½ hours or until toothpick inserted in center comes out clean.
Sprinkle with cheese; let stand, covered, 5 minutes. Serve with toppings.
Recipe Notes
I substitute chicken breasts for the ground chicken. Shred the chicken before adding the cornbread mixture.