Chicken Veggie Stew with Perfect Every Time Cornbread

Ingredients

• 4 raw chicken breasts, thawed if frozen
• 1 lb. frozen corn, thawed
• 1 lb. frozen peas, thawed
• 2 chopped bell peppers, any color
• 1- 15 oz. can pinto beans
• 1- 15 oz. can black beans
• 3 Tablespoons garlic powder
• 2 Tablespoons onion powder
• 3 Tablespoons dried basil
• 3 cups low sodium chicken broth
• 1- 15 oz. can tomato sauce

Instructions

1. Combine all ingredients in a crock pot, layering them in the order listed.
2. Cook for 4-6 hours on low or until chicken falls apart easily when stirred.

Ingredients

• Unsalted Butter, as needed
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 large egg
• 2/3 cup whole milk

Instructions

1. Preheat oven to 350 degrees. Butter 9x9 inch baking pan, paying special attention to the corners
2. Combine cornmeal, flour, sugar, baking powder, and salt. Whisk everything together. Crack egg into the dry ingredients and stir well to combine. Pour in the milk and stir until batter is smooth and creamy.
3. Pour the batter into the prepared baking pan and bake fro 20-25 minutes or until the edges are golden and the top springs back when touched.