CrockPot Barbecued Chicken and Cornbread Casserole

CrockPot Barbecued Chicken and Cornbread Casserole

So Stephanie made this on day 235 of her "365 days of slow cooking" journey.

I'd dare say she was crazy, but she was determined ... boy was she determined!

I'm copying and pasting her here ... with a couple of things that we changed.  

If you're a fellow crock-potter, check her out!  If you've been wanting to TRY crock-potting, check her out!  

Her year of crock-potting is over, but the recipes are all still there!

The Ingredients:

--1 pound of cooked, or practically cooked chicken, cubed or shredded

--1 small sweet potato, peeled and cut in 1-inch chunks (we did a regular potato)

--1 red onion, diced

--1 cup frozen or fresh corn

--1 bottle of your favorite barbecue sauce (18 oz)

--1/4 cup hot water

cornbread topping:

use a mix and follow the directions on the box (minus the oil or butter), or if you are overseas and a box of cornbread isn't easy to find : mix together the following:

--3/4 cup corn meal

--1 1/4 cups of flour 

--1 cup milk

--1/4 cup sugar

--1 egg

--1 tsp baking powder

The Directions.

Use a 4 quart round crockpot (for best results). (or if you're like me, you just have one size.  Use that!)

Spray the inside of your stoneware with cooking spray. Cut up the chicken and potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.

Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.

Stephanie's Verdict.

We all really liked this a lot. I can't wait to make it again, or a different variation.

Our Verdict.

We did NOT care for the cornbread topping ... maybe in the future would use just half so that it creates a canopy for cooking?  It didn't add to the taste and was quite ... dense .. not like a cornbread should be somehow.  We'll likely leave it off completely next time.