Slow cooker - Moroccan Hotpot with cornbread

2 red onions, peeled and thinly sliced
6 chicken thighs, cut in half
2 chorizo sausages, cut in 2cm slices
400g can moroccan-style tomatoes
1/2 cup water

Place onions, tomatoes, chorizo and chicken into the slow cooker. Cover and cook on LOW for 6-8 hours.
Half an hour before the end of cooking, spoon corn bread topping onto the chicken mixture, spreading to cover. Turn the slow cooker to HIGH and cook for a further half hour.

CORN BREAD TOPPING
1 cup flour
1 cup cornmeal
4 tsp baking powder
2 tsp paprika
25g melted butter
1 egg
1/2 tsp salt
1 cup milk

Mix all dray ingredients together. Make a well in the centre of the dry ingredients. Mix together wet ingredients and pour into the well. Mix well to combine.