Slow Cooker Chicken And Cornbread Food

SLOW-COOKER SPICY CHEDDAR CHICKEN CORNBREAD

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.

SLOW COOKER CHICKEN AND DRESSING

Steps:

• Mix crumbled cornbread with onion, celery, and butter. Lightly stir in sage, salt, poultry seasoning, black pepper, eggs, cream of chicken soup, and cream of mushroom soup until thoroughly combined. Pour chicken broth over the dressing to moisten.
• Layer half the dressing into a slow cooker, spread half the cooked chicken over dressing, layer remaining dressing over chicken, and top with remaining chicken.
• Set cooker on High and cook for 45 minutes. Reduce cooker setting to Low and cook at least 5 more hours.

SLOW-COOKER PULLED-PORK CHILI WITH CORNBREAD DUMPLINGS

Steps:

• For the Chili: Blot pork dry with paper towels. Heat oil in a large pot or Dutch oven over high heat until shimmering. Add pork and cook until browned on the bottom, about 4 minutes. Turn pork and brown opposite side. Transfer pork to slow cooker.
• In a clean pot, add dried ancho and New Mexico chilies and toast over high heat until fragrant, about 2 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and cook until chilies are softened and almost falling apart, about 15 minutes. Transfer to blender and add tomato paste, light brown sugar, cocoa powder, cumin, and Worcestershire sauce. Blend to a smooth paste. Scrape paste into slow cooker with pork.
• Add onion, jalapeño, and garlic to slow cooker, arranging them on and around the pork. Pour crushed tomatoes on top.
• In a medium bowl, whisk together beer and cornstarch. Pour into slow cooker. Gently stir in kidney beans. Cover and cook on low until pork is fall-apart tender, about 6 hours.
• Remove pork from sauce and shred using 2 forks. Return pulled pork to slow cooker, stir well, and season with salt and pepper. Add hot sauce for additional heat, if desired.
• For the Cornbread: In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside. In a small pan, brown the butter. Make a well in the center of the dry ingredients and add browned butter, light brown sugar, eggs, and milk. Mix until no dry streaks remain, being careful not to over-mix. Fold in cheddar cheese.
• Spoon the batter gently onto the chili. Cover and increase heat to high. Cook until dumplings are fully cooked through, about 1 hour. Top with jalapeño slices and cilantro leaves and serve.

SLOW-COOKER JAMAICAN JERK BBQ CHICKEN

Steps:

• Rub drumsticks with seasoning.
• Place in 3 1/2-quart or larger slow-cooker.
• Pour barbecue sauce and rum over chicken.
• Turn chicken to coat.
• Cover and cook on low 6-8 hours until chicken is tender.
• Sprinkle with scallions.

CROCK POT BARBECUE CHICKEN

Steps:

• Cut chicken into bite size pieces and place in the slow cooker.
• Top with the corn, diced onion, sweet potato and barbecue sauce. Toss together until chicken is coated.
• Add the water, a dash of salt and pepper then stir.
• Prepare Jiffy cornbread mix as directed on box and spread over the top of the chicken mixture.
• Cook for 6 hours on low.
• When cooked, remove the cornbread in sections and serve on top of the chicken mixture. Sprinkle with parsley.

CHICKEN CORNBREAD CASSEROLE

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.

SLOW COOKER CORNBREAD STUFFING/ DRESSING

Steps:

• Add butter in a nonstick pot or pan over medium-high heat.
• When it's fully melted, add onions, celery, carrots, mushrooms and saute for a few minutes until veggies are partially softened and excess liquid from mushrooms has evaporated.
• Note: Use a multifunctional slow cooker that allows you to saute the vegetables the in the slow cooker. This way, you won't have to make another pot or pan dirty.
• Transfer this veggie mixture to a large greased crockpot (6 quart or larger).
• Add cornbread, bread cubes, poultry seasoning, Italian seasoning, salt, pepper, cream of chicken soup, eggs and broth (start with 1 cup broth and add more, if necessary).
• Mix until combined. The bread should feel slightly moist. It should not be soaking wet.
• Top with cubes of butter.
• Cover and cook on High heat for 2 hours or Low heat for about 3-4 hours or until bread is soft and everything is warmed through/ cooked through.
• Fluff the dressing with a fork.
• Check to see if the dressing is moist to your liking and mix in more broth, if necessary. Cover and cook for another 30 minutes on Low heat. You may have to do this if you prefer a "wet stuffing." Enjoy!