Slow Cooker Tamale Pie

• Serves: 6

• Adapted from America's Test Kitchen Slow Cooker Revolution cookbook

• Contributor: Katelin

Ingredients

• 2 1/4 c water
• 3/4c instant polenta (yellow grits)
• salt and pepper
• 1c (4oz) shredded cheddar cheese
• 1T unsalted butter
• 1 onion, minced
• 1T vegetable oil
• 3 garlic cloves, minced
• 1T chili powder
• 1t ground cumin
• 1t cayenne pepper (this makes it about a medium spice level, adjust accordingly to your tastes or omit entirely)
• 4c shredded cooked chicken (use what you have, but breasts and thighs are good)
• 1 (15oz) can black beans, drained and rinsed
• 1 (15oz) can creamed corn
• 1 (10oz) can enchilada sauce - Old El Paso red was just fine
• 2T instant tapioca

Instructions

1. Boil the chicken for 15-20 minutes until cooked thoroughly. Set aside to cool.
2. Combine water, polenta, and 1t salt in a bowl. Cover and microwave until most water is absorbed (6-8 minutes).
3. Sitr polenta thoroughly and continue to microwave for another 1-3 minutes until it is creamy and fully cooked.
4. Stir in the cheddar and butter then season with salt and pepper. Cover to keep warm.
5. In a second bowl add onion, oil, garlic, chili powder, cumin, and cayenne.
6. Microwave onions for 4-5 minutes, stirring occasionally, until onion is softened.
7. Add onion, chicken, beans, corn, enchilada sauce and tapioca to the slow cooker. Stir to combine.
8. Spoon the cooked polenta on top of the filling and smooth into an even layer.
9. Cover and cook for about 4 hours on low then let it cool for 20 minutes.
10. Serve with sour cream or cilantro on top. Makes great leftovers!

CategoryRecipesDinner