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Slow-Cooker Barbecue Chicken Casserole

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Slow-Cooker Barbecue Chicken Casserole
  • Prep 20 min
  • Total 6 hr 40 min
  • Servings 6
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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.
By Cheri Liefeld
Updated Sep 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 whole kernel sweet corn

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    For a cheesy cornbread, stir 1/2 cup shredded Cheddar cheese (2 oz) into batter, and sprinkle some on top before baking.
  • tip 2
    Freeze any leftover chicken in an airtight container. Thaw in refrigerator and reheat just before serving.

Nutrition

730 Calories, 23g Total Fat, 45g Protein, 86g Total Carbohydrate, 39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
730
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
185mg
62%
Sodium
1300mg
54%
Potassium
700mg
20%
Total Carbohydrate
86g
29%
Dietary Fiber
1g
5%
Sugars
39g
Protein
45g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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