4/5
(1 Votes)
Ingredients
- 4 chicken breasts, thawed
- 1 can chopped green chiles, divided
- 3/4 cup salsa
- 1 (15 oz can) black beans, rinsed and drained
- 1 cup frozen corn
- 1 (10 oz) can enchilada sauce
- 1 (8 oz) package corn muffin mix
- 2 large eggs, lightly beaten
- 1 1/2 cups Monterey Jack Cheese, shredded
Preparation
Step 1
-Stir together chicken, half of the green chiles, salsa, black beans, frozen corn, and enchilada sauce. Cover and cook on low 4 hours.
-After 4 hours, in seperate bowl stir together remaining green chiles, muffin mix and eggs. Set aside.
-Remove lid from slow cooker and shred chicken right inside with two forks. Spoon cornbread batter evenly over mixture and return lid to slow cooker. Cook an additional 1 1/2 hours.
-Remove lid one last time, sprinkle cheese over cornbread and return lid for 5 minutes or until cheese is melted.