October 12, 2012 by Gina
I’ve decided recently that my crock pot and I need to become more intimately acquainted! So, this Friday I’m featuring a recipe using my crock pot. I looked in some old cookbooks and crock pot books, family recipes and online. Finally, after thorough research, I decided on crock pot barbecued chicken and cornbread casserole from “A Year of Slow Cooking”.
I looked around this blog quite a bit and the recipes look great, they are easy with ingredients I tend to have on hand and all of her recipes are gluten-free! This is an amazing find and I have a feeling I’ll be returning to this blog for more and more ideas. Despite being gluten-free for almost 11 years, I find I often get stuck in a rut and cook the same things over and over. I think this also happens if you aren’t on a restricted diet. The recipes cover everything from beverages, desserts, main meals using every kind of protein, light and healthy and vegetarian. A Year of Slow Cooking is going to make my job of becoming re-acquainted with my crock pot a lot easier!
Okay, so back to this recipe…I am not including the directions or ingredients since Stephanie lays it out so well. I did not omit the red onion, however, and I added a few more sweet potatoes since we really like them. I baked the cubed chicken in the oven while I was preparing the rest of the ingredients. Lastly, I combined everything the night before and just refrigerated it overnight. I like to prepare meals the night before so I don’t have to do anything the next day.
This recipe turned out really well – my husband and I both really liked it. My 16 month old ate some of it and of course, the three-year old wouldn’t even eat a bite (typical!). The next time I make this, I would use less barbecue sauce – it was a bit too much and overpowered the recipe. I will likely make it again but will try some other crock pot recipes first.