Slow Cooker Chicken and Cornbread

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.

• Ready In: 3 hrs 20 mins
• Serves: 6-8

Ingredients

• 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 1/2ounce) cans chicken broth
• 1 1⁄2 cups flour
• 1 (1 ounce) package  dehydrated  vegetable soup mix
• 1  cup  dried  potato flakes
• 1 (7 ounce) package  cornbread mix
• 1  egg
• 1⁄3 cup milk

Directions

1. 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.
2. In your slow cooker mix chicken pieces, chicken broth, mixed vegetables, dehydrated soup, flour and potato flakes.
3. Cook on low heat for 6 to 7 hours or on high heat for 3-4 hours.
4. 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.
5. Pour this mixture on top of the chicken and vegetables in your slow cooker.
6. Continue cooking for 1 more hour or until corn bread is firm throughout.