Today I’m sharing with you guys a one pan Pulled Chicken BBQ Skillet with rice, beans, corn, tomatoes and your favorite BBQ sauce. These days, it feels like by the time we get home from the end of the day even taking 20 mins to whip something up can be too long for my hangry family and I. We are the family that stands in front of the fridge shoving in our mouths whatever we can find! This recipe is awesome to make for it’s first run of ooey bubbly cheese and tastes just as great as left overs or to bring into work for lunch the next day.
For this recipe, I made all the parts previously. Using my slow cooker is the easiest and mess-free way to make pulled chicken or pork. Place it in with a little salt, pepper, EEVO or sauce of your choice and in 3-4 hours you’ll have perfectly cooked chicken to shred. Also a great way to prep chicken for salads throughout the week. I tend to lean towards minute rice as it’s faster. Trader Joe’s has a great brown minute rice I would recommend giving a try.
Using a cast iron or oven safe skillet is preferable so you can transfer the skillet quickly to the broiler of your oven to make the cheese extra bubbly and brown.
- 2 cups cooked pulled or shredded chicken (you can also use pulled pork)
- 2 cups cooked rice, brown or white
- 1 can of black beans
- 1 15 oz can of diced tomatoes
- 1 cup of corn
- 1 cup BBQ sauce, can add more if desired
- 1 small yellow onion, diced
- 1 small bell pepper
- 3 cloves garlic, minced
- 1 Tablespoon EVOO
- 1 cup cheddar cheese, shredded
- green onions, chopped for garnish
- ranch dressing or sour cream for garnish
- In a large skillet heat EVOO and saute yellow onions, pepper and garlic until soft.
- Mix in chicken, rice, beans, tomatoes, corn and BBQ sauce and stir.
- Cook about 10 minutes.
- Top generously with cheddar cheese. You can use the broiler of your oven to brown the top of the cheese.
- Garnish with green onions, ranch or sour cream.
Check out my other favorite recipe with Pulled Chicken, Buffalo Chicken Stuffed Peppers!