Southern Shredded Bbq Chicken Recipe

Name: Southern Shredded Bbq Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 for 18-20 minutes or until a toothpick inserted in 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 cornbread.

1329

kcal

Calories

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Southern Shredded Bbq Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southern Shredded Bbq Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions