Cornbread Chicken Recipe – Fix-It and Forget-It Slow Cooker Magic


  • 8 1/2- oz. package cornbread mix
  • 1 envelope dry ranch salad dressing mix
  • 1 cup milk
  • 6 boneless skinless chicken thighs
  • 1-2 Tbsp. oil


  1. Grease interior of slow-cooker crock.
  2. In large resealable plastic bag combine cornbread mix and salad dressing mix.
  3. Pour milk into shallow bowl.
  4. Dip thighs, one at a time in milk, then place in bag with dry mixes and shake to coat.
  5. Place thighs in slow cooker. If you have to create a second later, stagger them so they don't completely overlap.
  6. Drizzle each with a bit of oil, lifting the top layer to drizzle the first layer, too.
  7. Cover. Cook on Low for 4 hours, or until instant-read meat thermometer registers 160° - 165°when inserted in thighs.
  8. If you wish, place the thighs on a rimmed baking sheet and run under the broiler to allow chicken to brown. Watch carefully so it doesn't burn.