BBQ Chicken Cornbread Casserole

Freeze ahead of time.

• Ready In: 4 hrs 15 mins
• Serves: 4
• Yields: 1 pot

Ingredients

• 1  lb boneless skinless chicken thighs
• 1  small green pepper, diced (about one cup)
• 1  medium yellow onion, diced (about one cup)
• 1  cup barbecue sauce (I use this simple homemade BBQ sauce)
• 1⁄4 lb sharp cheddar cheese, shredded (about one cup)
• 1 (8 1/2ounce) box  Jiffy corn muffin mix, the necessary ingredients listed on the box (one egg and 1/3 cup milk)

Directions

1. Add chicken thighs, green pepper, onion, and BBQ sauce to slow cooker.
2. 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).
3. Preheat oven to 350 degrees F.
4. 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.
5. In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8×8 casserole.
6. Place in oven and bake 40 minutes or until top is golden brown and cooked through.