Prep 20 mins
Cook 3 hrs
Usually I work too much to get any use out of my slow cooker, but on snow days I can put it to good use and make this delicious comfort food. I originally had the inspiration for this recipe at Garryowen Irish Pub in Gettysburg, PA. I've done my best to re-create the textures and flavors of their dish on my own.
- 4 boneless skinless chicken breasts (cut into 3/4 in pieces)
- 2 (10 ounce) packages frozen mixed vegetables (use whatever vegetables you like)
- 2 (14 1/2 ounce) cans chicken broth
- 1 1⁄2 cups flour
- 1 (1 ounce) packagedehydrated vegetable soup mix
- 1 cup dried potato flakes
- 1 (7 ounce) package cornbread mix
- 1 egg
- 1⁄3 cup milk
- Undercooked chicken scares me to death, so I recommend pre-cooking the chicken breasts for 20 minutes at 450 degrees, then cutting it into pieces.
- In your slow cooker mix chicken pieces, chicken broth, mixed vegetables, dehydrated soup, flour and potato flakes.
- Cook on low heat for 6 to 7 hours or on high heat for 3-4 hours.
- In the last hour of cooking mix the corn muffin mix, egg, and milk in a small mixing bowl. Mix well and let it stand for 7 minutes.
- Pour this mixture on top of the chicken and vegetables in your slow cooker.
- Continue cooking for 1 more hour or until corn bread is firm throughout.
Bland and floury. I added dry sherry, sage, pepper, garlic powder and salt and it was still pretty pasty. Now I have to eat it for the rest of the week. I skipped the cornbread because it was already loaded with carbs. Don't need to cook the chicken first. 3 hrs on high or 7 on low will cook it through and through. Sorry. I was hoping this would be better.