All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare The Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Start The Meal
In a clean slow cooker, corn, peppers, garlic, green onion bottoms, 3 tablespoons corn muffin mix, ½ cup water, and half the taco seasoning. Top with chicken thighs, remaining taco seasoning, enchilada sauce. and half the cheese.
Turn slow cooker on to low heat. Cover, and cook for 3 ½ hours.
Add The Topping
Combine remaining corn muffin mix and ½ cup water in a small bowl.
After 3 ½ hours, remove lid and top chicken mixture evenly with corn muffin mixture and remaining cheese.
Finish The Dish
Continue to cook until topping is browned, 30-45 minutes.
Plate dish as pictured on front of card, garnishing with sour cream and green portions of green onions. Bon appétit!
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.