CrockPot BBQ Chicken and Cornbread Casserole

This not only tastes great, but makes your house smell fantastic too!

1 lb. cooked chicken
1 small sweet potato, peeled and cut into cubes (optional)
1 red onion, diced (optional)
1 cup of fresh, frozen or canned corn
18 oz. BBQ sauce
1/4 c. hot water
your favorite cornbread mix, follow the directions on the box (minus the oil or butter)

Spray the inside of your CrockPot with cooking spray.

Cut up the chicken and sweet potato and add to the CrockPot.

Add the corn and all of the BBQ sauce.

Add 1/4 c. hot water and stir everything together.

In a separate bowl, mix together the cornbread topping and spread over the top of the chicken mixture.

Cover and cook on low for six hours.

Did I change anything? When I made this I left out the sweet potato and the red onion. I bought a sweet potato but forgot to add it. I left out the red onion on purpose. I will add both next time.

What did the family think? Hubby and I both loved how the chicken turned out, but we weren’t so sure about the cornbread topping. I didn’t follow directions though and made my own cornbread. Next time I will buy a mix and see if that is any better. The boys aren’t big BBQ fans.

Recipe from A Year of Slowcooking

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