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Slow Cooker BBQ Chicken and Cornbread Casserole

Tonight’s meal is based on this recipe [3]from A Year of Crockpotting [4]!  I threw it all in the crockpot as the boys were eating lunch and put the crockpot outside on the patio to cook for the afternoon.  Worked like a charm.  Didn’t have to smell it cooking all day and was able to enjoy it for dinner.  Because “I didn’t cook it!”  Thanks for this great tip Lynn [5]!

About the ingredients…chicken tenderloins were on sale $1.78/lb last week. I had a sweet potato left from the pre-Easter sale ($.49/lb) and found a MONSTER bottle of BBQ sauce that was on sale for $1! There was quite a bit of BBQ sauce leftover in the bottle after I poured out 2 cups worth!

Slow Cooker BBQ Chicken and Cornbread Casserole

Adapted from: A Year of Crockpotting [3]

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 6 hours on low in slow cooker


  • 1.3 lb package of chicken tenderloins ($2.31)
  • 1 bag of frozen corn ($.88)
  • 1 small sweet potato ($.40)
  • About 2 cups of BBQ sauce ($.75)
  • Water
  • 1 box Jiffy cornbread mix ($.42)
  • 1 egg ($.10)
  • 1/3 cup milk ($.05)


  • Spray bottom of slow cooker with cooking spray. Dice chicken tenderloins into bite size pieces and place them in the bottom of the slow cooker.
  • Peel and dice sweet potato into 1/2 inch cubes. Add to slow cooker and mix in with the chicken and corn.
  • Pour bottle of BBQ sauce over the mixture in the slow cooker. Add about 1/4 cup of water and stir through.
  • Prepare Jiffy cornbread mix as directed on box and pour over the top of the BBQ chicken mixture.  (I would have made 2 boxes if I had had another on hand.)
  • Set to low and cook for 6 hours.
  • Serve BBQ Chicken Cornbread Casserole. This is a great one dish dinner!

Cost $4.91