Here’s a recipe for BBQ chicken cornbread casserole that starts in your Crockpot and then finishes in your oven. It’s the perfect weeknight meal when you’re too busy to do a lot of prep work in the kitchen. Plus, it’s a delicious dish that your whole family will love!
This recipe was inspired by two of my favorites: Crockpot BBQ Chicken + Mexican Chili Cornbread Casserole.
You start by cooking some chicken in your slow cooker with green peppers, onions, and BBQ sauce until the meat cooks down to flavorful, shredded deliciousness. Then, you pour your BBQ chicken into a casserole dish and top with cheese and cornbread mix.
BBQ and cornbread are soul mates. Don’t you think?
Pop your casserole into the oven for 40 minutes and you’ll be ready to devour the golden cornbread topping. Yummmm. This casserole is the perfect blend of spicy and sweet.
You’ll probably notice that I use chicken thighs in this recipe instead of chicken breasts. You can certainly sub chicken breasts, but I find that chicken thighs are so much juicier. If you’re one of those people who complains about chicken breasts drying out in your Crockpot, chicken thighs are your answer! (Plus chicken thighs are typically cheaper than chicken breasts. Another win!)
Let’s get cookin’.
BBQ Chicken Cornbread Casserole
- 1lb boneless, skinless chicken thighs
- 1 small green pepper, diced (about one cup)
- 1 medium-sized yellow onion, diced (about one cup)
- 1 cup BBQ sauce (I use this simple homemade BBQ sauce)
- 1/4lb sharp cheddar cheese, shredded (about one cup)
- 1 box Jiffy corn muffin mix + the necessary ingredients listed on the box (one egg and 1/3 cup milk)
- Add chicken thighs, green pepper, onion, and BBQ sauce to slow cooker.
- Cover, and cook on “low” for 3-6 hours, until chicken is cooked through and onions and peppers are soft. (The cooking time will depend on the size and strength of your slow cooker).
- Preheat oven to 350 degrees F.
- Shred chicken in your slow cooker and add the BBQ chicken mixture to an 8×8″ casserole dish. Cover with shredded cheese, and set aside.
- In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8×8 casserole.
- Place in oven and bake 40 minutes or until top is golden brown and cooked through.
This BBQ chicken cornbread casserole tastes great by itself. Or add a salad on the side.
Guess what? You can even leave this in the crockpot, pour the cornbread batter overtop, the cook for another hour and it will bake right up!
I make a beef tamale pie in the crockpot and do this with the cornbread and it’s fabulous!
No way!!! Love that idea! Thank you!
Beef tamale pie??? Yum!!! Could I please have your recipe? I love love LOVE tamales but they are just so much work to make. You can email the recipe to me email@example.com. Thank you in advance!
I would Love the Beef Tamale Pie recipe. Thank You In Advance.
Beef tamale pie? Sounds yummy! Recipe pls!
I made this this week. It was so easy and delicious! I love having dinner ready without having a crying toddler holding on to my leg. I did read the comment about adding the corn bread mixture in the crock pot and did the same for convenience sake. It really worked. I did high setting for 1 hr. My 3 year and 1 year old usually don’t eat BBQ but they ate this up. This recipe will definitely will be a regular at our house. For anyone who is looking for calorie count, it was around 450cal/serving. I assumed that… Read more »
Yay! Thanks so much for sharing, Susan.
Can you freeze this minus the cornbread and cheese?
Can I freeze it after I cook it?
I think I would try adding corn to the cornbread batter. Bet that would be yummy!
Use frozen corn, still frozen. If you add canned corn to cornbread or cooked frozen corn, the kernels will actually dry out while baking and add an unpleasant texture. I’ve done a lot of testing with cornbread recipes and that’s the best way I’ve found to add actual corn to it.
What about creamed corn, like in cornbread casserole at Thanksgiving? That’s what I put in mine. Do you think that would work? I’m looking for a recipe, like one my Mama made when we were kids. It came in a box dinner, like “Hamburger Helper”, but BBQ chicken with corn and baked with cornbread poured atop the casserole. That was the best ever! I haven’t been able to find anything online even closely resembling it, until I ran across your recipe! Thanks so much for sharing it! xxoo
Question.. I see on most of your freezer recipes you put unthawed into crockpot and cook up to 6 hours in there.. I’m gone 9-10 hours once I leave for work. I can set a 6 hour timer on my crock pot and then it will kick over to just ‘keep warm’. Would you do that, or leave it frozen and cook the whole time i’m gone? (if yes to that, high or low?) I’ve cooked just chicken in there and usually leave it frozen and cook the whole day and it usually turns out fine, just wasn’t sure when… Read more »
I thaw my meals ahead of time and, on average, cook them for this amount of time:
6-quart – 4 hours for a chicken recipe or 6 hours for soup or beef
4-quart – 6 hours for chicken or 8+ hours for soup or beef
I highly recommend a slow cooker with a timer if you’re out of the house for longer than that.
Your slow cooker will automatically flip to low setting? WoW! Where did you find that? I want one! *I’ve been using the same large slow cooker (w/removeable inner pot) for over 20 years, lol…
Mine is from Amazon. They’re pretty affordable, I think $30-40.
I make a similar recipe but I use left over beef chili and uncooked cut up hotdogs
The chili needs to be pretty thick not too runny