Skip to main content

Slow-Cooker Barbecue Chicken Casserole

(0 reviews)
Slow-Cooker Barbecue Chicken Casserole
  • Prep Time 20 min
  • Total Time 6 hr 40 min
  • Servings 6
  • Pinterest
    320
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    1K

  • Pinterest
    320
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    1K

Our finger-lickin' barbecue chicken casserole is made in the slow cooker with barbecue sauce, Betty Crocker cornbread and muffin mix, chicken breasts, fresh corn and bourbon.

Ingredients

2
tablespoons canola oil
6
boneless skinless chicken breasts
1
red onion, diced
1
bottle (12 oz) barbeque sauce
1/2
cup apple cider
1/4
cup bourbon, if desired
2
tablespoons packed brown sugar
2
tablespoons Worcestershire sauce
2
pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
Milk, butter and eggs called for on cornbread pouches
1
cup canned whole kernel sweet corn

Directions

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat canola oil over medium-high heat. Cook chicken in oil until brown.
  • 2 Place onion in slow cooker. Top with chicken, barbecue sauce, cider, bourbon, brown sugar and Worcestershire sauce. Cover; cook on Low heat setting 6 to 8 hours. Use fork to pull chicken apart.
  • 3 Heat oven to 400°F. Make cornbread batter as directed on pouches. Place chicken and sauce in 10-inch cast-iron skillet; stir in corn. Top with cornbread batter.
  • 4 Bake 15 to 20 minutes or until cornbread is starting to brown on top.
Tips  

For a cheesy cornbread, stir 1/2 cup shredded Cheddar cheese (2 oz) into batter, and sprinkle some on top before baking.

Freeze any leftover chicken in an airtight container. Thaw in refrigerator and reheat just before serving.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet