The idea for this dish just literally popped into my head one day. I was just sitting there and I thought of pulled chicken and cornbread. And what's better than combining the two into one?
The chicken is cooked in a crock pot to make it super tender and full of BBQ-y goodness and the muffins are baked then stuffed with the chicken mixture. This is a great meal that's pretty quick and covers all the bases for a great weeknight dinner when served with some veggies.
It's the perfect little bite that kids and grown-ups alike will love!
Time savers:
• Make the BBQ sauce the day before.
• Mix the dry cornbread muffin ingredients together in the morning and add the wet ingredients right before you bake them.
Slow-Cooked BBQ Chicken in Cornbread Cups
Makes 12 muffins
2 large chicken breasts
BBQ sauce (you can also use 2 c any bottled BBQ sauce):
1 1/2 c ketchup
3 TB brown sugar
2 tsp worcestershire sauce
1 tsp liquid smoke
3 cloves garlic
A few onion slices
1 TB cider vinegar
1 TB white vinegar
squeeze of honey
1/4 tsp salt
1/4 tsp pepper
12 cornbread muffins (Recipe follows)
1. Mix sauce ingredients together and pour over frozen chicken in the crock pot.
2. Cook on high for 4 hours or low for 6-7 hours.
3. Shred chicken with two forks and stuff into cornbread muffins using method below.
Cornbread Muffins
1 1/4 c cornmeal
1 c flour
1 TB baking powder
1 tsp baking soda
1/2 tsp salt
3/4 c milk
2 TB honey
2 eggs
4 TB butter, melted
3 TB oil
1/2 c sugar
1. Preheat oven to 400°.
2. Whisk all ingredients together and pour evenly into 12-count non-stick muffin pan coated with non-stick spray.
3. Cook for 5 minutes then reduce oven temperature to 375 and cook for another 10 minutes or until muffins are golden brown and toothpick inserted in center comes out clean.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOlDA8mjHeKJZWCMRsUDj4rzjDr31P1BdrRl3FZIsRKd9u5vTZGLsNgpCwN_gU2P0LTjAJqT91u90FU0pi_q_eNFVYVZP66xE9mIy2MlNdNKDrqo0VKsCXxAP-snTUxaTrJu7gIpkq1fX/s200/IMG_2022-sm.jpg)
5. Fill each hole with some of the shredded chicken creating a mound on each muffin.
6. Sprinkle a little shredded cheddar cheese if you'd like then stick them back in the oven for 2-3 minutes or until the cheese is melted and the chicken mixture is hot.
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