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.
Recipe
Slow Cooker Smokey Barbecue Chicken Pot Pie with Cornbread Crust
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
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!