I love this meal. It is so easy to make and on busy days using a slow cooker is a lifesaver. The shredded BBQ chicken comes out so tender and flavorful from cooking and marinating in the BBQ sauce all day. For me, you can't really have BBQ without cornbread, so I attached my cornbread recipe. This cornbread is so delicious and only takes a few minutes to put together! I hope you enjoy this meal as much as my family does!!
Pulled Chicken: ~Slow Cooker~
-1 1/2 lb chicken breast
-1/8 teaspoon salt
-1/4 teaspoon ground pepper
-3/4 jar BBQ sauce (I love Stubb's Original)
-1 cup yellow corn meal
-1 cup all purpose flour
-1/2 cup granulated sugar
-3 teaspoons baking powder
-1/2 teaspoon salt
-1 cup Oat milk (or any milk you prefer)
-1/3 cup salted butter (melted)
BBQ Pulled Chicken
-Add the chicken to the slow cooker.
-Sprinkle with salt and pepper.
-Pour the BBQ sauce on top and mix.
-Cover and cook on high for 3 - 3 1/2 hours or low for 6-7 hours.
-Once done shred the chicken with 2 forks. It will shred easily.
*Add the rest of the BBQ sauce only if needed.*
-Serve over rice or on a hard roll.
~The corn bread can be made at any time. However I like to time it, so it is done around 10 minutes before the chicken is done.~
-Preheat the oven to 400 F and line an 8x8 baking dish with parchment paper.
-In a microwave safe bowl melt the butter and set aside.
-In a large bowl add the corn meal, flour, sugar, baking powder, and salt. Mix with a spoon to combine. Set aside.
-In a small mixing bowl combine the milk and egg. Whisk to combine. Then add the butter and whisk.
-Pour the wet ingredients over the corn meal/flour mixture and whisk until combined. The batter will be thick.
-Pour into the baking dish and spread out evenly.
-Bake for 21 minutes or until the edges turn a light golden brown and a toothpick inserted comes out clean.
-Let sit for 5 minutes and then serve with a little butter on top.
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet