Monday, September 21, 2009

Crockpot Magic

This week's feature:

BBQ Chicken Casserole with
Cornbread Topping

1 package chicken breasts or thighs, cut into pieces
2 cans navy beans, drained
1/2 onion, chopped
1/2 bag shredded carrots
1/2 bag frozen or 1 can corn
1 Tbs minced garlic
1 bottle BBQ sauce
cornbread mix

Coat the inside of your crockpot with non-stick spray.

Add chicken, beans, onion, carrots, corn, garlic, and BBQ sauce. Stir to mix.

Follow package directions to make the cornbread, or mix enough batter from scratch for an 8x8 pan. Spread batter evenly over the top of the chicken-bean mix.

Set the crockpot on low and cook 7-8 hours, or on high for 4-5 hours.

This is what you will find: cornbread cooked to a golden brown...

...with tasty BBQ chicken goodness underneath.

The Mr. deemed it "cowboy comfort food". That got The Boy to try it.

Granted it isn't a looker. But cowboy food rarely is.

This recipe is inspired by one that I saw somewhere in the Blog Land maze. I ended up taking their idea of BBQ, chicken, and cornbread topping and morphing it into my own creation.

Each week I will use one of the Crockpot Magic recipes you have sent me and post it.

One less meal I have to plan for. Sweet.