Servings: 8
Ingredients:
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
Directions:
For the Chicken:
- To prep the chicken, trim the fat and cut into tenders; salt and pepper both sides.
- Spray crockpot with cooking spray.
- Add 1/3 cup BBQ sauce and 2/3 cup water to crockpot and whisk together.
- Place chicken in the crockpot and cover. Cook on HIGH for 3-4 hours.
For the Cornbread:
- Preheat oven to 400°.
- In a medium bowl add cornmeal, sugar, salt, and baking powder, then whisk together until combined.
- To the same bowl add egg, melted butter and buttermilk and continue to whisk.
- Pour in the creamed corn and green chiles and stir until incorporated.
- 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:
- Once the chicken is done (it should fall apart easily), remove from crockpot and shred and place into a bowl.
- Add remaining 1/4 cup BBQ sauce to the chicken and stir to fully coat chicken.
- When the cornbread is cooked, remove from the oven and poke holes all over with a fork.
- Take the shredded chicken and scoop on top of the cornbread, spreading evenly.
- Sprinkle 1 cup of the cheese evenly over the chicken and place back into the oven for 10-15 minutes.
- Add cilantro or any additional toppings at this time.