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Categories:Viewed: 37 - Published at: a year ago
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 1/2 ounce) box Jiffy corn muffin mix, the necessary ingredients listed on the box (one egg and 1/3 cup milk)
Method
- Add chicken thighs, green pepper, onion, and BBQ sauce to slow cooker.
- 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).
- Preheat oven to 350 degrees F.
- Shred chicken in your slow cooker and add the BBQ chicken mixture to an 8x8" casserole dish. Cover with shredded cheese, and set aside.
- In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8x8 casserole.
- Place in oven and bake 40 minutes or until top is golden brown and cooked through.
