Slow Cooker Chicken and Cornbread
Transform weeknight dinners with this irresistible Slow Cooker Chicken and Cornbread recipe, a hearty, one-pot meal that marries tender, seasoned chicken with a golden, buttery cornbread topping. This crowd-pleaser combines the robust flavors of smoked paprika, garlic, and onion with the creamy richness of cheddar cheese and cream of chicken soup, creating a comforting base that's topped with a classic cornbread mix for a fluffy, golden crust. Minimal prep time makes this dish perfect for busy schedules, while the slow cooker does all the heavy lifting, infusing layers of flavor over hours of gentle cooking. Whether you're hosting or looking for a cozy family meal, this recipe is an easy and satisfying way to bring comfort food to the table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen corn kernels
- 1 medium yellow onion, diced
- 1 cup shredded cheddar cheese
- 1 package (8.5 oz) cornbread mix
- 0.5 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs with salt, black pepper, garlic powder, onion powder, and smoked paprika on both sides.
In the slow cooker, add the chicken broth, cream of chicken soup, diced onion, and frozen corn kernels. Stir to combine.
Place the seasoned chicken thighs on top of the mixture in the slow cooker.
Cover and set the slow cooker to cook on high for 4 hours (or low for 6-7 hours).
About 30 minutes before the chicken is done, prepare the cornbread topping. In a mixing bowl, combine the cornbread mix, milk, egg, and melted butter. Mix until just combined.
After the chicken has cooked for the allotted time, use two forks to shred the chicken into large pieces directly in the slow cooker. Stir in the shredded cheddar cheese.
Spoon the prepared cornbread batter evenly over the top of the chicken mixture in the slow cooker.
Cover the slow cooker and let it cook on high for an additional 30 minutes, or until the cornbread topping is fully cooked and golden brown.
Carefully scoop the chicken and cornbread onto plates. Garnish with chopped parsley if desired.
Serve warm and enjoy this comforting, one-pot meal.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 7253 mg | 315% | |
| Total Carbohydrate | 273.2 g | 99% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 80.7 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1834 mg | 141% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
