BBQ Chicken Cornbread Skillet

Servings: 8


For the Chicken in the crockpot:

2lbs. boneless skinless chicken breast, trimmed and cut into tenders
1/3 cup BBQ sauce
2/3 cup water
salt and pepper

For the Cornbread:

1/2 cup cornmeal

2 tbsp. sugar

1/2 tsp. salt

1 tbsp. baking powder

1 egg

3 tbsp. unsalted butter, melted

1/3 cup buttermilk

1 cup creamed corn

1-4.5oz. green chiles

1/4 cup BBQ sauce

1 cup reduced-fat shredded colby-jack cheese

1/4 cup cilantro, chopped

cooking spray


For the Chicken:

  1. To prep the chicken, trim the fat and cut into tenders; salt and pepper both sides.
  2. Spray crockpot with cooking spray.
  3. Add 1/3 cup BBQ sauce and 2/3 cup water to crockpot and whisk together.
  4. Place chicken in the crockpot and cover. Cook on HIGH for 3-4 hours.

For the Cornbread:

  1. Preheat oven to 400°.
  2. In a medium bowl add cornmeal, sugar, salt, and baking powder, then whisk together until combined.
  3. To the same bowl add egg, melted butter and buttermilk and continue to whisk.
  4. Pour in the creamed corn and green chiles and stir until incorporated.
  5. Spray a large ovenproof skillet or 9×9 pan with cooking spray, pour cornbread batter into the skillet and place in the oven for 20-25 minutes.

To build the skillet:

  1. Once the chicken is done (it should fall apart easily), remove from crockpot and shred and place into a bowl.
  2. Add remaining 1/4 cup BBQ sauce to the chicken and stir to fully coat chicken.
  3. When the cornbread is cooked, remove from the oven and poke holes all over with a fork.
  4. Take the shredded chicken and scoop on top of the cornbread, spreading evenly.
  5. Sprinkle 1 cup of the cheese evenly over the chicken and place back into the oven for 10-15 minutes.
  6. Add cilantro or any additional toppings at this time.