SLOW-COOKER BARBECUE CHICKEN CASSEROLE

Slow-Cooker Barbecue Chicken Casserole image

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.

Provided by Cheri Liefeld

Categories Entree

Time 6h40m

Yield 6

Number Of Ingredients 11

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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:

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.

Nutrition Facts : Calories 730, Carbohydrate 86 g, Cholesterol 185 mg, Fat 1, Fiber 1 g, Protein 45 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 39 g, TransFat 0 g