SLOW COOKER APPLE PIE RECIPES

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SLOW COOKER TAMALE PIE RECIPE: HOW TO MAKE IT



Slow Cooker Tamale Pie Recipe: How to Make It image

Canned beans and cornbread muffin mix speed up the prep on this crowd-pleasing main dish that’s perfect for busy evenings and carry-in dinners. —Jill Pokrivka, York, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 07 hours 25 minutes

Prep Time 25 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) cornbread/muffin mix
2 large eggs
1 cup shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Nutrition Facts : Calories 393 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 1066mg sodium, CarbohydrateContent 38g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 21g protein.

SLOW-COOKER CREAMY CHICKEN POT PIE RECIPE - PILLSBURY.COM



Slow-Cooker Creamy Chicken Pot Pie Recipe - Pillsbury.com image

This easy slow-cooker chicken pot pie basically makes itself–no mess and no stress. Perfect for busy weeknights, it's an easy-prep meal that comes together with chicken thighs, frozen mixed veggies and Pillsbury™ Grands!™ Biscuits. Try this creamy chicken pot pie next time you need a hands-free meal that's full of flavor.

Provided by Pillsbury Kitchens

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 cup heavy whipping cream
1/4 cup all-purpose flour
1 package (0.87 oz) chicken gravy mix
1 tablespoon poultry seasoning
1/2 teaspoon salt
1 bag (12 oz) frozen mixed vegetables, thawed
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

Steps:

  • Spray 5-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
  • In small bowl, mix whipping cream, flour, gravy mix, poultry seasoning and salt; pour over chicken. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center.
  • Heat oven to 350°F. Stir thawed mixed vegetables into slow cooker. Cover and cook 15 to 20 minutes or until hot. Remove slow cooker insert.
  • Separate dough into 8 biscuits. Top mixture in slow cooker with biscuits. Bake uncovered 35 to 40 minutes or until biscuits are deep golden brown on top and cooked through.

Nutrition Facts : Calories 490 , CarbohydrateContent 34 g, CholesterolContent 175 mg, FatContent 2 , FiberContent 2 g, ProteinContent 34 g, SaturatedFatContent 11 g, ServingSize 3/4 cup chicken mixture and 1 biscuit, SodiumContent 900 mg, SugarContent 6 g, TransFatContent 0 g

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