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Shared By Newyorker63

Slow Cooker Chicken and Cornbread

Ingredients

  • 3 skinless boneless chicken breasts
  • 3/4 cup salsa
  • 1 can chopped green chilies
  • 2 cans black beans, rinsed and drained
  • 1 can corn
  • 1 can red enchilada sauce
  • 1 pkg. Jiffy cornbread mix
  • 2 large eggs, lightly beaten
  • 1 1/2 cups shredded cheddar (optional)
  • 1/2 can Rotel, optional

Directions

Stir together chicken, half the green chilies and next four ingredients in slow cooker. Cover and cook four hours.

After four hours, stir together remaining green chilis, muffin mix and eggs; set aside.

Remove lid, shred chicken inside cooker with two forks.

Spoon cornbread mix evenly over mixture and return lid to cooker.

Cook additional 1 1/2 hours.

Sprinkle cheese over cornbread if desired and let melt five minutes.

Save Recipe

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