Crock Pot Tuesday: Barbecued Chicken and Cornbread Casserole

from: A Year of CrockPotting

1 pound of cooked, or practically cooked chicken, cubed or shredded (I used rotisserie chicken)
1 small sweet potato, peeled and cut in 1-inch chunks
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water

cornbread topping:
I used cornbread muffin mix instead of making my own


Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet 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.

Valerie's rating: **** 4 stars Yummy!
Andrew's rating: **** 4 stars