Slow Cooker Chicken and Cornbread

• 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 12 cups flour
• 1 (1 ounce) packagedehydrated vegetable soup mix
• 1 cup dried potato flakes
• 1 (7 ounce) package cornbread mix
• 1 egg
• 13 cup milk

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.
5. Mix well and let it stand for 7 minutes.
6. Pour this mixture on top of the chicken and vegetables in your slow cooker.
7. Continue cooking for 1 more hour or until corn bread is firm throughout.

chicken breasts, mixed vegetables, chicken broth, flour, vegetable soup mix, potato flakes, cornbread mix, egg, milk

Taken from www.food.com/recipe/slow-cooker-chicken-and-cornbread-412297 (may not work)