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Slow-Cooker Barbecue Chicken Casserole

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

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.

Cheri Liefeld Recipe by Cheri Liefeld
September 5, 2012

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 Green Giant™ whole kernel sweet corn

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  • 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.

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

No nutrition information available for this recipe.

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