CROCK POT CHICKEN TAMALE PIE

CROCK POT CHICKEN TAMALE PIE 1 pound ground chicken 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (15 ounces) black beans, rinsed and drained 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (11 ounces) whole kernel corn, drained 1 can (10 ounces) enchilada sauce 2 green onions, chopped 1/4 cup minced fresh cilantro 1 package (8-1/2 ounces) cornbread/muffin mix 2 large eggs, lightly beaten 1 cup shredded Mexican cheese blend Optional toppings: Sour cream, salsa and minced fresh cilantro In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in seasonings. Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours. In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer. Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.