Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
Add chicken and cook just until browned, about 3 minutes.
Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1 1/2 hours.
Meanwhile, prepare corn bread topper.
In a medium bowl stir together cornmeal, flour, sugar, baking powder and salt.
In a small bowl combine milk, egg product and melted butter.
If using low-heat setting, turn cooker to high-heat setting.
Gently spoon cornbread topper evenly over mixture in cooker.
(Do not lift cover during cooking.)
Top with sliced green onions and top with yogurt, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
