Crockpot BBQ Chicken Casserole

By Susan52

Ingredients

• 2 Tbsp. canola oil
• 6 boneless skinless chicken breasts
• 1 red onion, diced
• 1 bottle (12 oz.) barbeque sauce
• 1/2 C. apple cider
• 1/4 C. bourbon, if desired
• 2 Tbsp. packed brown sugar
• 2 Tbsp. Worcestershire sauce
• 2 pouches (6.5 oz. each) Betty Crocker® cornbread & muffin mix
• Milk, butter and eggs called for on cornbread pouches
• 1 C. canned Green Giant® whole kernel sweet corn

Details

Preparation time 20mins

Preparation

Step 1

1. 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.

2. 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.

3. 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.

4. Bake 15 to 20 minutes or until cornbread is starting to brown on top.