Southern Shredded BBQ Chicken |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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My family loves traditional pork barbecue served over mashed potatoes. I swapped the pork for chicken in honor of the delicious chicken barbecue my childhood church used to serve at its annual fundraiser. I also love cornbread and think that this yummy chicken is even better when served with a slice.Angela Spengler, Clovis, New Mexico Ingredients:
4 pounds bone-in chicken breast halves, skin removed |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/2 cup packed brown sugar |
1/2 cup cider vinegar |
1-1/2 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon celery seed |
1 teaspoon soy sauce |
1/4 teaspoon cayenne pepper |
corn bread: |
1 cup king arthur unbleached all-purpose flour |
1 cup yellow cornmeal |
2 tablespoons sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 eggs |
1 cup 2% milk |
6 tablespoons butter, melted, divided |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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