Slow Cooker Spicy Cheddar Chicken Cornbread Recipes

MEXICAN CHICKEN CORNBREAD CASSEROLE

Mexican Chicken Cornbread Casserole image

This Mexican Chicken Cornbread Casserole has a creamy chicken filling and a cheesy cornbread top. It makes a wonderful weeknight meal and can be made start to finish in 30 minutes.

Provided by Christin Mahrlig

Time 30m

Number Of Ingredients 8

Ingredients

3 cups shredded cooked chicken, (I use a rotisserie chicken)
1 (11-ounce) can corn, (drained)
1 (10-ounce) can Rotel diced tomatoes with green chilies, (NOT drained)
1 packet taco seasoning, (I use low sodium)
1 cup sour cream
2 cups shredded Cheddar Jack or Cheddar Cheese, (divided)
1 (6 or 7 ounce) packet Martha White cornbread mix
1 egg, (lightly beaten)

Steps:

Preheat oven to 375 degrees.
In a bowl, mix together chicken, corn, diced tomatoes, taco seasoning, sour cream, and 1 cup of cheese.
Transfer into a 10-inch cast iron pan or a casserole dish that is approximately the same size.
Mix together cornbread mix, whatever liquid your cornbread packet calls for, egg, and remaining cheese. Pour on top of chicken mixture.
Place in oven and bake for about 25 minutes. Let cool slightly before cutting into wedges.

Nutrition Facts : Calories 489 kcal, ServingSize 1 serving

SLOW-COOKER SPICY CHEDDAR CHICKEN CORNBREAD

Slow-Cooker Spicy Cheddar Chicken Cornbread image

Half chicken pot pie, half tamale pie, this slow-cooker chicken and cornbread dinner is a whole lot of delicious.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h20m

Yield 8

Number Of Ingredients 11

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 package (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

Steps:

Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly.
In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread.
Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.

Nutrition Facts : Calories 430, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1/2 g

CHICKEN CORNBREAD CASSEROLE

Chicken Cornbread Casserole image

I love this super easy chicken slow-cooker recipe because it tastes like Thanksgiving, but without all the hassle. It's such a hearty and delicious meal for the fall or winter season. -Nancy Barker, Peoria, Arizona

Provided by Taste of Home

Categories Dinner

Time 3h40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

5 cups cubed cornbread
1/4 cup butter, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup reduced-sodium chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan., In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in cornbread, chicken, soups, broth and seasonings., Cook, covered, on low 3-4 hours or until heated through.

Nutrition Facts : Calories 500 calories, Fat 21g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 1657mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 5g fiber), Protein 27g protein.

SLOW-COOKER SPICY CHEDDAR CHICKEN CORNBREAD RECIPE - (4.7/5)

Slow-Cooker Spicy Cheddar Chicken Cornbread Recipe - (4.7/5) image

Provided by mrshermes2002

Number Of Ingredients 12

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 package (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)
Cornbread Topping
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

Steps:

1 Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly. 2 In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread. 3 Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.

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