Recipe: Crockpot of Southwest Chicken & Honey Cornbread

Southwest Chicken Crock

Prep time: 15 minutes
Cook time: at least 4 hours

3/4 Cup Frozen mire poix, French style
(Onion, celery, carrot, diced)
3/4 Cup Frozen mire poix, Cajun Style
(Onion, celery, green pepper, diced)
2 Frozen Chicken breasts
(Fresh will work too)
1/2 Can Whole kernel corn
1/2 Can Black beans, rinsed
1 Fire roasted Red pepper
(I use the jarred kind)
2 Tbsp. Diced Jalapeño
(I use jarred if I do not have fresh, this may be omitted completely for a non-spicy version)
1 Can Cream of Chicken Soup
1.5 Can of Chicken broth
1/4 Tsp Salt
1/4 Tsp Pepper
1/2 Tsp Garlic powder
1/2 Tsp Cumin
1/2 Tsp Corriander
2 Tbsp Fresh Cilantro


1. Place all in a crockpot on high, covered, until chicken is cooked enough to shred.
2. Shred chicken and put back into the crockpot.
3. Leave the crockpot, uncovered, on high until you have reached desired consistency.
4. Cover and turn to lowest setting.
5. Serve plain, or over corn chips, or with a dollop of sour cream!


Honey Cornbread

Prep time: 5 minutes
Cook time: 20 minutes

1 Box Jiffy corn muffin mix, sifted
1/3 Cup Buttermilk
1 Lg Egg
3 Tbsp Honey
3 Tbsp Butter


1. Preheat oven to 350′
2. Sift mix
3. Add Buttermilk, Egg and Honey.
4. Mix until incorporated, don’t over mix.
5. Set mix aside.
6. Put the 3 Tbsp butter in an 8″ square pan and place in the oven until melted.
7. Pour the mix into the middle of the pan, not need to spread it yourself, it will even out in the oven.
8. Bake 20 minutes on the middle rack or until the edges are a light golden brown.
9. Cut and serve topped with a little butter or margarine.

Adelaide loved the cornbread!


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