Slow Cooker Barbecue Chicken Casserole Recipe

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

Preparation

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.

Related Video