Shredded Green Chili Chicken and Corn Muffins

Serves 4

Shredded Green Chili Chicken

3 Perdue, Free Range, Hormone Free Chicken Breast, about 1 1/2 pounds
1/4 c Flour
1 tbsp Ground Cumin
3 tbsp Chili Powder
1 tsp Garlic Powder
1 tsp Salt
1 1/2 c Roasted Green Chilis, Diced, Seeded, and Stems removed
1 Medium Onion, Diced
1 15 oz Can of Tomato Sauce
1 c of Chicken Broth or Water with a Chicken Bouillon Cube
Shredded Cheddar Cheese
Diced Green Onions
Sliced Avocados

Corn Muffins

1 Box of Jiffy Corn Muffin Mix
1 Egg
1/3 c Milk

1. In the crockpot, mix everything together: chicken, flour, cumin, chili powder, garlic powder, salt, green chiles, onions, tomato sauce, and broth.

2. If you plan on starting it in the morning, set the crockpot on low and cook for at least 6 hours. If you plan on cooking it in 4 hours, set the crockpot on high.

3. Half an hour before the chicken is ready, prepare the corn muffins. Preheat the over 400 degrees fahrenheit and grease or paper muffin pan.

5. Combine the muffin mix, egg, and milk until smooth and pour in pan.

6. Cook for 15 minutes or until browned.

7. Once the chicken is ready to be served, shredded the chicken in the pot with two forks.

8. Then serve and add optional toppings if you would like and enjoy.