Directions:
- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato soup, brown sugar, vinegar, chili powder, salt, celery seed, soy sauce and cayenne. Pour over chicken. Cover and cook on low for 6-8 hours or until tender.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the eggs, milk and 4 tablespoons butter; stir into dry ingredients just until combined.
- Pour into a greased 8-in. square baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Drizzle remaining butter over warm bread.
- Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Using a slotted spoon, the chicken over corn bread. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1358.25 Kcal (5687 kJ) | ||
| Calories from fat | 533.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.32g | 91% | |
|---|---|---|---|
| Cholesterol | 351.96mg | 117% | |
| Sodium | 2289.97mg | 95% | |
| Potassium | 1226.5mg | 26% | |
| Total Carbs | 128.88g | 43% | |
| Sugars | 23.1g | 92% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 77.06g | 154% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.6mg | 25% | |
| Calcium | 242.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 241.98 Kcal (1013 kJ) | ||
| Calories from fat | 95.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 91% | |
|---|---|---|---|
| Cholesterol | 62.7mg | 117% | |
| Sodium | 407.97mg | 95% | |
| Potassium | 218.51mg | 26% | |
| Total Carbs | 22.96g | 43% | |
| Sugars | 4.11g | 92% | |
| Dietary Fiber | 0.86g | 19% | |
| Protein | 13.73g | 154% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.8mg | 25% | |
| Calcium | 43.2mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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