Crockpot BBQ Chicken Chowdown

Today’s recipe from Hometown Harvest is a hearty manly meal cooked in the crockpot!

It’s “manly” because it features BBQ chicken, cornbread, bacon, and cheese.

My man would sure love this!

It’s kind of a hodpodge of ingredients but them all come together in the end and even though it may not be the prettiest dish, it sure does taste fantastic!

I added sauteed mushrooms and onions to my version. The recipe also suggests adding chopped red or green peppers or even jalapenos for a kick.

Ingredients:

Serves 4-6

4-6 boneless, skinless chicken breasts (about 2 lbs)
24oz bottle barbecue sauce
8 1/2 oz pkg cornbread mix
14 1/2 oz can corn, drained (I used a bag of frozen corn)
8 oz pg shredded Cheddar cheese
8 to 10 slices bacon, crisply cooked and crumbled
My addition:
8oz pkg of mushrooms, sliced
1/2 large yellow onion, sliced (about 1 cup)
olive oil
salt, pepper, and garlic powder to taste

Directions:

Place chicken in a slow cooker; top with barbecue sauce.
Cover and cook on low setting for 6 to 7 hours, until chicken shreds easily with 2 forks.
Meanwhile, prepare and bake cornbread mix according to package directions; set aside.
Shortly before serving time, add corn to slow cooker.
Turn to high setting and cook for 15 minutes, or until warmed through.
Add olive oil to a skillet and add onions and mushrooms. Cook until softened then add salt, pepper, and garlic powder.
To serve, spoon chicken mixture over squares of cornbread; top with cheese, bacon, and sauteed mushrooms and onions.

Recipe from Gooseberry Patch’s new cookbook Hometown Harvest

Enter to win a copy below!