Slow Cooker Chicken Tamale Pie
This tamale casserole is pure comfort food! Feel free to top with avocado, sour cream, hot sauce, etc.
Servings 6 servings
- 3 cups cooked shredded chicken
- 2 cups grated cheddar cheese
- 10 ounces cream of chicken soup or my substitute for cream of chicken soup
- 1 packet taco seasoning
- 4 ounces canned green chiles
- 1/4 cup milk
- 8.5 ounce box Jiffy cornbread mix
- 14.75 ounce can creamed corn
- 1 large egg
- 1/4 cup melted butter
- Cilantro for topping
Add the chicken, cheddar, soup, taco seasoning, green chiles, and milk to a mixing bowl and stir well to combine.
Spread mixture into a greased 5.5 to 6 quart slow cooker. Using a smaller slow cooker will result in longer cook times.
Add the cornbread mix, creamed corn, egg, and melted butter to a mixing bowl and stir well until combined.
Pour cornbread mixture over the chicken and spread evenly.
Place a clean tea towel over the top of the slow cooker and put the lid on top. The towel will prevent condensation from dripping onto your cornbread.
Cook on low for 2-3 hours or until the cornbread mixture is cooked through.
Scoop out and serve. Top with cilantro as desired.
Calories: 617kcal | Carbohydrates: 49g | Protein: 31g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 150mg | Sodium: 1917mg | Potassium: 408mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1455IU | Vitamin C: 12.3mg | Calcium: 337mg | Iron: 3.1mg