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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	366.12 Kcal (1533 kJ)
Calories from fat	94.14 Kcal
		% Daily Value*
Total Fat	10.46g	16%
Cholesterol	92.41mg	31%
Sodium	1315.22mg	55%
Potassium	540.32mg	11%
Total Carbs	39.54g	13%
Sugars	1.44g	6%
Dietary Fiber	4.09g	16%
Protein	29.65g	59%
Vitamin C	8.5mg	14%
Iron	2.2mg	12%
Calcium	113.7mg	11%

Amount Per 100 g
Calories	177.1 Kcal (741 kJ)
Calories from fat	45.54 Kcal
		% Daily Value*
Total Fat	5.06g	16%
Cholesterol	44.7mg	31%
Sodium	636.2mg	55%
Potassium	261.37mg	11%
Total Carbs	19.13g	13%
Sugars	0.7g	6%
Dietary Fiber	1.98g	16%
Protein	14.34g	59%
Vitamin C	4.1mg	14%
Iron	1.1mg	12%
Calcium	55mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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