Slow-Cooker Barbecue Chicken Casserole

Dairy Free
Health score
14%
Slow-Cooker Barbecue Chicken Casserole
400 min.
6
800kcal

Suggestions


Are you ready to elevate your dinner game with a dish that’s not only delicious but also incredibly easy to prepare? Introducing the Slow-Cooker Barbecue Chicken Casserole, a mouthwatering meal that brings together the rich flavors of barbecue sauce, tender chicken, and sweet corn, all topped with a golden cornbread crust. This dish is perfect for busy weeknights or cozy gatherings, as it requires minimal effort while delivering maximum flavor.

Imagine coming home after a long day to the enticing aroma of slow-cooked chicken mingling with the sweetness of apple cider and the smoky notes of bourbon. This casserole is not just a meal; it’s an experience that will have your family and friends asking for seconds. Plus, it’s dairy-free, making it a great option for those with dietary restrictions.

With just a few simple ingredients and a slow cooker, you can create a hearty dish that serves six, making it ideal for family dinners or potlucks. The combination of protein, healthy fats, and carbohydrates ensures that everyone will leave the table satisfied. So, roll up your sleeves and get ready to impress with this delightful casserole that’s sure to become a new favorite in your recipe collection!

Ingredients

  • 0.5 cup apple cider 
  • 12 oz barbecue sauce 
  • 0.3 cup bourbon 
  • tablespoons brown sugar packed
  • tablespoons canola oil 
  • 13 oz just-add-water cornbread mix 
  • servings cornbread for on cornbread pouches
  •  onion diced red
  •  chicken breast boneless skinless
  • cup corn sweet whole canned
  • tablespoons worcestershire sauce 

Equipment

  • frying pan
  • oven
  • slow cooker

Directions

  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 400F. Make cornbread batter as directed on pouches.
  4. Place chicken and sauce in 10-inch cast-iron skillet; stir in corn. Top with cornbread batter.
  5. Bake 15 to 20 minutes or until cornbread is starting to brown on top.

Nutrition Facts

Calories800kcal
Protein17.37%
Fat25.2%
Carbs57.43%

Properties

Glycemic Index
13.79
Glycemic Load
1.27
Inflammation Score
-7
Nutrition Score
24.959564913874%

Flavonoids

Catechin
0.25mg
Epicatechin
0.93mg
Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
3.84mg

Nutrients percent of daily need

Calories:799.89kcal
39.99%
Fat:21.59g
33.22%
Saturated Fat:5.21g
32.58%
Carbohydrates:110.72g
36.91%
Net Carbohydrates:104.49g
38%
Sugar:48.03g
53.37%
Cholesterol:107.75mg
35.92%
Sodium:1693.47mg
73.63%
Alcohol:3.34g
100%
Alcohol %:1.12%
100%
Protein:33.48g
66.96%
Phosphorus:804.51mg
80.45%
Vitamin B3:15.65mg
78.27%
Selenium:45.74µg
65.35%
Vitamin B6:1.05mg
52.29%
Vitamin B1:0.48mg
32.17%
Folate:107µg
26.75%
Vitamin B2:0.44mg
25.68%
Fiber:6.23g
24.94%
Vitamin B5:2.38mg
23.84%
Potassium:825.33mg
23.58%
Manganese:0.47mg
23.58%
Iron:3.88mg
21.54%
Magnesium:68.36mg
17.09%
Calcium:156.05mg
15.6%
Vitamin E:1.9mg
12.66%
Zinc:1.63mg
10.83%
Copper:0.2mg
10%
Vitamin K:10µg
9.52%
Vitamin B12:0.42µg
6.99%
Vitamin A:336.18IU
6.72%
Vitamin C:4.51mg
5.47%