SOUTHERN SHREDDED BBQ CHICKEN

Southern Shredded BBQ Chicken image

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

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 18

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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
CORNBREAD:
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

Steps:

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.

Nutrition Facts : Calories 669 calories, Fat 20g fat (10g saturated fat), Cholesterol 224mg cholesterol, Sodium 1217mg sodium, Carbohydrate 67g carbohydrate (29g sugars, Fiber 3g fiber), Protein 53g protein.