Bbq Chicken Cornbread Casserole

• 1 lb boneless skinless chicken thighs
• 1 small green pepper, diced (about one cup)
• 1 medium yellow onion, diced (about one cup)
• 1 cup barbecue sauce (I use this simple homemade BBQ sauce)
• 1/4 lb sharp cheddar cheese, shredded (about one cup)
• 1 (8 1/2 ounce) box Jiffy corn muffin mix, the necessary ingredients listed on the box (one egg and 1/3 cup milk)

1. Add chicken thighs, green pepper, onion, and BBQ sauce to slow cooker.
2. Cover, and cook on "low" for 3-6 hours, until chicken is cooked through and onions and peppers are soft. (The cooking time will depend on the size and strength of your slow cooker).
3. Preheat oven to 350 degrees F.
4. Shred chicken in your slow cooker and add the BBQ chicken mixture to an 8x8" casserole dish. Cover with shredded cheese, and set aside.
5. In a bowl, prepare corn muffin mix according to directions on package. Pour corn muffin mix over 8x8 casserole.
6. Place in oven and bake 40 minutes or until top is golden brown and cooked through.

chicken thighs, green pepper, yellow onion, barbecue sauce, cheddar cheese, corn muffin

Taken from www.food.com/recipe/bbq-chicken-cornbread-casserole-524168 (may not work)