Slow-Cooker Barbecue Chicken Casserole

  • Prep Time 20 min
  • Total Time 6 hr 40 min
  • Servings 6

Ingredients

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

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.

Notes










Tips

Expert 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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
498.2
% Daily Value
Total Fat
11.6g
18%
Saturated Fat
1.8g
9%
Cholesterol
172.3mg
57%
Sodium
797.1mg
33%
Total Carbohydrate
35.6g
12%
Dietary Fiber
1.5g
6%
Sugars
25.9g
Protein
54.5g
% Daily Value*:
Vitamin C
5.60%
6%
Calcium
4.60%
5%
Iron
9.50%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.