I gotta get to work today, and yep, it's another slow cooker kinda day. I have some leftover chicken in the fridge and this is my favorite way to use it up. You can add any veggies or meat to this you like, and the wow factor is that the cornbread cooks in the slow cooker on top of the stew! Yes, I know, amazing!
Ingredients:
1 pound or so of cooked leftover chicken (rotisserie, baked, whatever you got in the fridge)
1 15-18 oz. bottle of your favorite BBQ sauce (I use Sweet Baby Ray's Honey)
1 cup frozen corn
1 onion, diced
1 can pinto beans, drained
1 box of Jiffy Corn Muffin mix (or your favorite mix)
Directions:
In bottom of small slow cooker, mix together all ingredients except corn muffin mix. In separate bowl, prepare mix as directed on box, and pour over stew mix and spread evenly. Cook on low for 6-7 hours, or high for 5. Serve with some shredded cheddar on top and a nice salad.
The Verdict:
This is really good! It is great to put a whole meal together in one pot, and the flavors are awesome! This is one of my favorite ways to use up leftovers, as you can add potatoes, peppers, etc. to it.
Ingredients:
1 pound or so of cooked leftover chicken (rotisserie, baked, whatever you got in the fridge)
1 15-18 oz. bottle of your favorite BBQ sauce (I use Sweet Baby Ray's Honey)
1 cup frozen corn
1 onion, diced
1 can pinto beans, drained
1 box of Jiffy Corn Muffin mix (or your favorite mix)
Directions:
In bottom of small slow cooker, mix together all ingredients except corn muffin mix. In separate bowl, prepare mix as directed on box, and pour over stew mix and spread evenly. Cook on low for 6-7 hours, or high for 5. Serve with some shredded cheddar on top and a nice salad.
The Verdict:
This is really good! It is great to put a whole meal together in one pot, and the flavors are awesome! This is one of my favorite ways to use up leftovers, as you can add potatoes, peppers, etc. to it.
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