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Slow-Cooker Barbecue Chicken Casserole
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Prep Time:
20 minutes
Total Time:
6 hours 40 minutes
Slow cooker BBQ chicken casserole with cornbread mix, chicken, fresh corn, and a hint of bourbon.
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) Betty Crocker™ Cornbread & Muffin Mix
  • Milk, butter and eggs called for on cornbread pouches
  • 1 cup canned whole kernel sweet corn
Instructions:
  • Prepare the slow cooker by spritzing it with cooking spray. In a 10-inch skillet, warm up canola oil over medium-high heat. Saute the chicken in the oil until it turns golden brown.
  • Place the onion in the slow cooker, then add the chicken, barbecue sauce, cider, bourbon, brown sugar, and Worcestershire sauce. Cook on Low heat setting for 6 to 8 hours. Finally, use a fork to shred the chicken.
  • Preheat oven to 400°F. Prepare cornbread batter following instructions on pouches. In a 10-inch cast-iron skillet, combine chicken, sauce, and corn. Spread cornbread batter over the top.
  • Bake until the cornbread is golden brown on top, about 15 to 20 minutes.

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