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Slow-Cooker Barbecue Chicken Casserole

  • Prep 20 min
  • Total 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. MORE + LESS -

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

Steps

Hide Images
  • 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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