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A bowl with a sering of the Easy Slow Cooker Tamale Pie

Easy Slow Cooker Tamale Pie

  • Author: Marie Bostwick


  • 1 lb extra lean ground chicken (can sub ground beef or turkey)
  • 4 T McCormick’s Taco Seasoning, divided  (4 T or 2 1-oz packets)
  • 2 tsp olive oil
  • 1 small yellow onion, diced
  • 2 medium poblano peppers, diced and seeds removed
  • 1 15 oz can corn, drained
  • 2 15 oz cans fire roasted diced tomatoes
  • ½ cup canned tomato sauce
  • 1 8.5 oz package Jiffy Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • ½ cup shredded sharp cheddar cheese


  1. Place ground chicken in a nonstick skillet. Sprinkle with 2 T (or 1 packet) of the taco seasoning. Cook over medium high heat, breaking up chicken with a spatula and mixing in the seasoning as you do, until chicken is fully cooked. Place cooked chicken in the slow cooker.
  2. Place 2 tsp of olive oil in the same skillet you used to cook the chicken. Add the diced onions and pepper to the pan and cook for 4-5 minutes on medium high, until the onion is somewhat translucent. Add to slow cooker.
  3. Add canned tomatoes, corn, tomato sauce, and remaining taco seasoning to the slow cooker. Stir all the tamale filling ingredients to combine.
  4. Pour the muffin mix into a small mixing bowl. Add egg and milk to muffin mix and stir vigorously to combine. Stir shredded cheese into cornmeal mixture.
  5. Spread cornmeal mixture evenly over the filling. Place lid on slow cooker. Cook for 8 hours on low or 5 hours on high.