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

Slow Cooker Smokey Barbecue Chicken Pot Pie with Cornbread Crust

Prep Time 15 minutes
Servings 8 servings


  • 1 1/2 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
  • 1/4 cup molasses
  • 1/4 cup apple cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons chipotle chili powder more or less to taste
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 15 ounce can Muir Glen Fire Roasted Tomatoes
  • 1 1/2 cups frozen corn
  • 1 large sweet potato cut into 1-inch pieces
  • 1 batch of cornbread batter - any recipe that makes 8-10 servings


  • 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.
  • Pour cornbread batter evenly over all.
  • Cover, and cook on high for another 1 1/2 to 2 hours, or until a toothpick inserted into the center of the cornbread comes out clean.


Serving: 0g