I know I’ve been barbecue sauce overload, but that stuff is genius. One of my favorite things is bbq chicken, so why wouldn’t I want to try as many variations as humanly possible?
This one is pretty darn impressive. Not only is it tasty, but it’s healthy, too.
The secret? Sweet potatoes. Yup. You sneak one of those puppies in there with the corn and the onions and the chicken.
This meal is sweet. If you don’t like sweet bbq sauce, the easy remedy is to simply use a spicier bbq sauce. I made my homemade kind, and it tasted good, but I think I’d rather it be with more spice.
But honestly, who doesn’t love a true, honest one pot meal?
Here’s how to make it!
recipe adapted from Crockpot365.com
3 boneless, skinless chicken breasts
1 bottle of bbq sauce (or homemade, about 2 cups)
1/2 cup water
1 large or two small sweet potatoes, peeled and cubed
1 small red onion, diced
1 cup fresh or frozen corn
Either use a box mix and omit the oil or butter or make your own:
3/4 cup corn meal
1 1/4 cup flour
1 cup milk
1/4 cup sugar
1 tsp baking powder
Spray the crockpot with nonstick spray. Dump in all the ingredients for the bbq chicken and mix to combine.
In a separate bowl, mix the cornbread mixture with a fork. Pour on top and spread evenly.
Leave a small crack in the lid to allow the moisture to escape. I tipped my lid and that worked fine, but some use a small, thin wooden spoon to keep the lid cracked. Whatever works.
It’ll take 6-8 hours on low. The cornbread WILL cook. If it’s getting close to dinner time and it’s still a bit soft, turn it up to high and let it brown for about 30 minutes.