Slow Cooker Chicken and Cornbread

1. 1

   Undercooked chicken scares me to death, so I recommend pre-cooking the chicken breasts for 20 minutes at 450 degrees, then cutting it into pieces.

2. 2

   In your slow cooker mix chicken pieces, chicken broth, mixed vegetables, dehydrated soup, flour and potato flakes.

3. 3

   Cook on low heat for 6 to 7 hours or on high heat for 3-4 hours.

4. 4

   In the last hour of cooking mix the corn muffin mix, egg, and milk in a small mixing bowl.

5. 5

   Mix well and let it stand for 7 minutes.

6. 6

   Pour this mixture on top of the chicken and vegetables in your slow cooker.

7. 7

   Continue cooking for 1 more hour or until corn bread is firm throughout.

* Per serving · 4 servings · Values may vary.

No additional tips available.