I had some broccoli left from 8/27 Bountiful Baskets that I had chopped and frozen. I love making Broccoli Cheese Cornbread with it, so I needed to decide on a main dish. I have a lot of barbecue sauce that I got free with coupons, plus we had some buns that we needed to use up. So, I decided I would make shredded BBQ chicken in my slow cooker, which was perfect because I was going to be gone all afternoon co-hosting a baby shower and needed a low maintenance dinner.
To make the BBQ chicken, I first sprayed my slow cooker with cooking spray. Next, I took frozen chicken out of the freezer and ran it under cold water to remove some of the ice. I didn’t defrost it first, I put it in the slow cooker still frozen. I have found that it still cooks thoroughly, so I skip the step of defrosting if I forget to get it out of the freezer or decide last minute what I’m making. I then poured a whole 18oz bottle of barbecue sauce over the chicken. I set it to low and set my timer for 6 hours (my slow cooker is a programmable one that cooks for the set time, then switched to the Keep Warm setting until you are ready to serve). Once I was ready to finish up dinner, I shredded all the chicken and stirred well in the sauce. This was then served on hamburger buns.
For the broccoli cheese cornbread, the broccoli was already chopped, so I just had to mix the ingredients. This recipe calls for cottage cheese, which I thought seemed strange at first, but it helps keep the cornbread really moist. Here is how it is made:
Broccoli Cheese Cornbread
What you Need:
- 4 eggs
- 1 cup cottage cheese
- 1/2 cup shredded mild cheddar cheese
- 1/2 cup butter, melted
- 1 (8.5 ounce) package dry cornbread muffin mix (I use Martha White, but Jiffy makes a mix as well)
- 1 teaspoon salt
- 1 1/2 cups chopped broccoli
How to Make it:
- Preheat your oven to 400 degrees F. Lightly grease an 11×7 inch baking pan. (You can use a 13×9 pan, but the cornbread will be pretty thin and you may need to adjust your cooking time.)
- In a large mixing bowl, beat eggs. Mix in cottage cheese, shredded cheddar cheese and butter. Stir in the cornbread muffin mix and salt. Fold in the broccoli. Pour batter into prepared pan.
- Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.
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