Crock Pot Chicken Tamale Pie

You've heard of chain letters. This is a chain recipe. I googled and found it at Krista Kooks. She got it from Beantown Baker. And she got it from Stephanie O'Dea. Stephanie got it from Lorie's Stitch in Time. Each blog has some great recipes. Now it's my turn to add my own twists to Crock Pot Chicken Tamale Pie.

When we were recently in town, I bought a rotisserie chicken for dinner. Afterwards, there was lots left, so I boned it and here's how I used the meat.

Crock Pot Chicken Tamale Pie

What drew me to this recipe was its simplicity. Spray the crock pot with cooking spray. Put all of the filling ingredients in the pot and stir until completely mixed. That's it.

Filling Ingredients

2 cups diced chicken
1 can drained red beans
1 can stewed tomatoes
1 can drained corn (reserve 1/4 cup)
1 small can sliced black olives
1 small can diced green chilies
1 tablespoon chili powder
1 teaspoon cumin
salt and pepper to taste
1/4 cup diced onion
2 cloves minced garlic
1/2 cup shredded cheddar cheese

Cornbread Topping

1/2 cup cornmeal
1/2 cup flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg beaten
2 tablespoons oil
1/2 cup milk
1/4 cup drained canned corn

In a bowl, mix the cornbread topping. Start with the dry ingredients, then the wet and blend. When finished, pour evenly on top of the filling in the crock pot. If it is too thick to pour, add a little extra milk.

Cover and cook on low for 5-8 hours, or on high for 2-3 hours.

I always use the low setting. That way there's a hot supper ready for when we are ready to eat, a win, win for everyone.

p.s. Let me know if the chain continues. -- Margy