Chicken Tamale Crockpot Casserole

2 chicken breasts, boneless & skinless
kernels from one ear of sweet corn
1 yellow onion, diced
1/2 cup chopped green bell pepper
1 can diced tomatoes with green chilies
1 can condensed cream of chicken soup
1 pkg taco seasoning
prepared cornbread mix (prepare according to pkg)
1.2 cup shredded Mexican blend cheese

Add all ingredients except cornbread and cheese to slow cooker and mix. Cook on high about 6 hours. One hour before serving, stir mixture and shred chicken, then pour cornbread mixture over the top and sprinkle with shredded cheese. Continue cooking on high another hour. Serve with sour cream if desired. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user AUNTJENIV.