Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, March 26, 2015


1 lb ground chicken
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 can (15-oz) black beans, rinsed and drained
1 can (14.5-oz) diced tomatoes, undrained
1 can (11-oz) whole kernel corn, drained
1 can (10-oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8.5-oz) corn bread/muffin mix
2 eggs, lightly beaten
1 cup shredded Mexican cheese blend
Optional toppings: sour cream, salsa, minced fresh cilantro

In a large skillet, cook the chicken over medium heat for 6 to 8 minutes or until no longer pink, stirring to break into crumbles. Stir in the cumin, chili powder, salt and pepper. Transfer to a 4-quart slow cooker.

Stir the beans, tomatoes, corn, enchilada sauce, green onions and cilantro into the mixture in the cooker. Place lid on cooker and cook on low for 6 to 8 hours or until heated through.

In a small bowl, combine the muffin mix and eggs; spoon over the chicken mixture. Replace lid and cook on low for 1 to 1/2 hours more or until a wooden toothpick inserted into the corn bread layer comes out clean.

Sprinkle with the cheese and let stand, covered, for 5 minutes.

Serve with whatever toppings you desire.

Yield: 8 servings
Per serving: 359 calories, 14 g fat (5 sat), 110 mg cholesterol, 1021 mg sodium, 40 g carbs, 5 g fiber, 20 g protein

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