Slow Cooker Barbecue Chicken Casserole

Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for a slow cooker bourbon BBQ chicken.

Prep Time

Minutes

Total Time

6:40

Hrs:Mins

Makes

servings

tablespoons canola oil

boneless skinless chicken breasts

red onion, diced

bottle (12 oz) barbeque sauce

1/2

cup apple cider

1/4

cup bourbon, if desired

tablespoons packed brown sugar

tablespoons Worcestershire sauce

pouches (6.5 oz each) Betty Crocker® cornbread & muffin mix

Milk, butter and eggs called for on cornbread pouches

cup canned Green Giant® whole kernel sweet corn

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.
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.
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.
Bake 15 to 20 minutes or until cornbread is starting to brown on top.

Makes 6 servings

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:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.