southern shredded bbq chicken

Pork

Southern Shredded BBQ Chicken

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.

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
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup 2% milk
  • 6 tablespoons butter, melted, divided

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 in 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 cornbread.

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