Slow Cooker Smokey Barbecue Chicken Pot Pie with Cornbread Crust
A barbecue-flavored twist on chicken pot pie
Servings: 8 servings
Calories: 375kcal
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 large onion quartered
- 2 large garlic cloves smashed
- 1 cup ketchup
- 1 cup apple cider
- 3 tablespoons dijon mustard
- ¼ cup molasses
- ¼ cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 1 ½ tablespoons chipotle chili powder more or less to taste
- 1 teaspoon salt
- ¼ teaspoon pepper
- 15 ounce Fire Roasted Tomatoes
- 1 cups frozen corn
- 1 large sweet potato cut into 1-inch pieces
- 1 package corn bread mix
Instructions
- Lay the chicken breasts in a slow cooker, and set to low.
- In the bowl of a food processor fitted with a chopping blade, place the onions, garlic, ketchup and apple cider, and pulse about 10 times to break up the onion and garlic.
- Add mustard, molases, apple cider vinegar, Worcestershire sauce, and chili powder. Pulse about 5 more times until ingredients are combined.
- Add tomatoes and pulse 2-3 more times to combine, leaving some tomato chunks.
- Add salt and pepper, and adjust to taste.
- Pour sauce over the chicken. Cover and cook on low for about 3 hours.
- Turn slow cooker heat up to high.
- Shred chicken with 2 forks, and add corn and sweet potato. Stir to combine.
- Prepare the cornbread batter according to package directions.
- Pour cornbread batter evenly over all.
- Cover, and cook on high for another 1 ½ to 2 hours, or until a toothpick inserted into the center of the cornbread comes out clean.
Nutrition
Serving: 0g | Calories: 375kcal | Carbohydrates: 57g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1181mg | Potassium: 891mg | Fiber: 5g | Sugar: 27g | Vitamin A: 4890IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 3mg