Crockpot BBQ Chicken & Cornbread Casserole
1 pound of cooked chicken, cubed or shredded
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:use a mix and follow the directions on the box (minus the oil or butter)
I used a 4 qt round crockpot for this---it was the perfect size.
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.
Spread the topping on to the chicken mixture. Cover and cook on low for 6-8 hours. 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.
Linked to: Tasty Tuesday at Balancing Beauty & Bedlam.