Southern Shredded Bbq Chicken

• 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 350u0b0 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.

tomato soup, brown sugar, cider vinegar, chili powder, salt, celery, soy sauce, cayenne pepper, flour, yellow cornmeal, sugar, baking powder, salt, eggs, milk, butter

Taken from www.tasteofhome.com/recipes/southern-shredded-bbq-chicken/ (may not work)