Ingredients
4 pounds bone-in chicken breast halves, skin removed1 can (10-3/4 ounces) condensed tomato soup, undiluted1/2 cup packed brown sugar1/2 cup cider vinegar1-1/2 teaspoons chili powder1 teaspoon salt1 teaspoon celery seed1 teaspoon soy sauce1/4 teaspoon cayenne pepperCORNBREAD:1 cup all-purpose flour1 cup yellow cornmeal2 tablespoons sugar2 teaspoons baking powder1/4 teaspoon salt2 large eggs1 cup 2% milk6 tablespoons butter, melted, divided
Preparation
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.
