Slow Cooker Barbecue Chicken Pot Pie with Cornbread Crust

Well if that isn’t a mouthful! Tricky to say, but sooo good to eat.

I’ve never been a smoker – but this month’s Recipe ReDux challenged members to Start Smoking in the New Year. Say what?? What those clever healthy-eating gals really wanted us to do is create a healthy dish that’s heated up with smoke and/or spiciness. So I’ll say it again – I’ve never been a smoker. Oh, I’ve tried to experiment with those hickory or applewood chips, and those fancy mesquite wood boards. I’ve soaked them, and followed the directions exactly on more occasions than I care to count, but each time I nearly burn the house down when the wood catches on fire. And for me, it always does.

So for my smoky dish, I used chipotle chili pepper and fire roasted tomatoes. Easy. Done. Spicy and subtly smoky with no fire extinguishers needed. Plus, I got to play with my new slow cooker (or is it still called a crockpot?). Who knew you could make cornbread in a slow cooker?! Yep.  You can!

For me, pot pie is the ultimate comfort food. I usually make a traditional chicken and vegetable or mushroom version with a white sauce, but I decided to step out of the box this time. So glad I did, because this barbecue chicken pot pie was a hit. I jazzed it up with sweet potatoes because they’re yum and healthy, and a bit of corn for some crunch. I think a cool and tangy slaw would be a perfect side dish if you want one.

Slow Cooker Smoky Barbecue Chicken Pot Pie with Cornbread Crust|Craving Something Healthy


Slow Cooker Smoky Barbecue Chicken Pot Pie with Cornbread Crust|Craving Something Healthy

Slow Cooker Smokey Barbecue Chicken Pot Pie with Cornbread Crust

A barbecue-flavored twist on chicken pot pie
5 from 1 vote
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Course: Main Course
Cuisine: southwest
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 8 servings
Calories: 375kcal


  • 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


  • 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.


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
Did you make this recipe?Tag me @CravingSomethingHealthy!

What are you smoking?  Have you ever played with a real backyard smoker?  Have you nearly started your house on fire with those smoking chips or boards?

Eat well!

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