Somedays are crazier than others and when they are crazy my slow cooker saves me! After a long day sometimes I just want to plop down and eat but I still crave a nice meal. This Slow Cooker BBQ Chicken and Cornbread Waffles are my solution to the problem!
Ingredients Needed
Chicken
2 chicken breasts
2 cups chicken stock
1/4 cups BBQ sauce
Slaw
1/4 head of cabbage
1 carrot
2 green onions
1/3 cup sour cream
1 teaspoon red wine vinegar
salt and pepper
Cornbread Waffle
1 box Jiffy cornbread mix
1 egg
1/3 cup milk
1 cup cheddar cheese
1 pickled jalapeno
How to Make Slow Cooker BBQ Chicken and Cornbread Waffles
In the morning before you head off to work or start your busy day set aside 5 minutes to get started on your meal. Simply drop the chicken into your slow cooker and cover it with chicken stock. Set the slow cooker on low and forget about it for 8 hours. I have left the chicken in longer than 8 hours but be aware the longer you leave it cooking the smaller the shredded pieces will be and it could become mush.
About 30 minutes before you are ready to eat, get started on your slaw. You could make this even earlier but remember you are busy and just now can make it! (but if you have time make it after getting your chicken in the slow cooker)
If you are starting with a whole head of cabbage I like to slice the cabbage in half horizontally so that the core is at the bottom untouched. I then place the half cut side down and cut it in half again. Flip the cabbage quarter so that the last cut side is at the top away from your body and the curved side is closest to you. Now cut thin stripes from right to left to create shorter pieces so that people don’t have slaw hanging from their mouths while eating. Haha this is really a gift to yourself.
Add the cabbage to a bowl along with your grated carrot and chopped green onions. Mix your vegetables together with sour cream and red wine vinegar. Salt and pepper to taste and set it in the fridge covered until you are ready to eat.
Dust off your waffle maker from the dark cobwebbed corner of your cabinet and plug it in to preheat. I have these super cute mini waffle makers that I used for this recipe. They are super easy to store and pull out when needed so I use them way more than my large waffle maker. It was worth the purchase.
Waffles
Normally I like to make my cornbread from scratch because thats just how I roll but for ease and time restraints we are going to use a box mix. In a bowl mix together the Jiffy cornbread mix, 1 egg and 1/3 cup of milk. After the batter comes together mix in 1 diced and deseeded pickled jalapeno and 1 cup of shredded cheese. I know we are stretched on time but trust me take the time to shred the cheese straight from a block. The flavor is so much better.
Once the batter is mixed, cook the waffles according to your waffle maker. When all of the waffles are cooked, drain all but 3 Tablespoons of stock from your slow cooker. Using 2 forks gently shred apart the chicken. Stir in the bbq sauce and your done! Stack together your waffles and treat yourself to a delicious dinner for all the work you did today!
Slow Cooker BBQ Chicken and Cornbread Waffles
Ingredients
Slow Cooker BBQ Chicken
- 2 chicken breasts
- 2 cups chicken stock
- 1/4 cups BBQ sauce
Slaw
- 1/4 head of cabbage
- 1 carrot
- 2 green onions
- 1/3 cup sour cream
- 1 teaspoon red wine vinegar
- salt and pepper
Cornbread Waffles
- 1 box Jiffy cornbread mix
- 1 egg
- 1/3 cup milk
- 1 cup cheddar cheese
- 1 pickled jalapeno
Instructions
- Place the chicken breast in the slow cooker and cover with chicken stock. Depending on the size of your crockpot you may need more stock to submerge the chicken. Turn the slow cooker on low and let it sit for 8 hours.
- 30 minutes before you are ready to eat prep the slaw. Thinly slice strips of cabbage, shred the carrot and chop green onions into a bowl. Mix in the sour cream and red wine vinegar. Add salt and pepper to taste. Cover with plastic wrap and set in the fridge.
- After you pop the slaw in the fridge plug in your waffle maker and get started on the batter. Following the instructions on the back of the box mix together the cornbread mix, egg and milk. Add in a deseed and finely diced pickled jalapeno plus 1 cup shredded cheese and mix together. Once the batter comes together cook the waffles following your waffle makers instructions.
- Once you have cooked all of the waffles turn back to the chicken. Drain out all but 3 Tablespoons of the stock and shred the chicken. Finish the chicken off by mixing in the bbq sauce. Assemble your waffle stacks and enjoy!
