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Southern Shredded BBQ Chicken

 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.—Angela Spengler, Clovis, New Mexico
6 ServingsPrep: 30 min. Cook: 6 hours

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 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

  • 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

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Southern Shredded BBQ Chicken (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup shredded chicken with 1 piece corn bread equals 669 calories, 20 g fat (10 g saturated fat), 224 mg cholesterol, 1,217 mg sodium, 67 g carbohydrate, 3 g fiber, 53 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.