Banging Down The Door Chicken

  • Ready in Over an Hour
  • Serves 8 People
  • Skill Level Easy

Contributed By:
Dan Yarnall


  • 4-6 boneless chicken breasts
  • 1 bottle Sweet Baby Ray's Sweet 'n Spicy Sauce
  • 1 cup red pepper diced
  • 1 cup green pepper diced
  • ½ cup yellow onion sliced
  • 1 teaspoon garlic salt
  • 1 small jar apricot jam
  • salt and pepper to season, as desired
  • 2 boxes of cornbread
  • 1 stick buttter
Optional: Honey for drizzling atop cornbread.


  • Place chicken breasts in bottom of slow cooker, season with garlic salt, salt and pepper as desired.
  • In a separate bowl, mix apricot jam with 3/4 bottle of the Sweet Baby Ray's Sweet 'n Spicy Sauce.
  • Pour mixture atop chicken in slow cooker and cook on low for 4 hours.
  • After 4 hours, shred chicken with a fork.
  • Make cornbread according to directions on package and dump on top of shredded chicken with diced peppers and onions.
  • Cube a stick of butter and place around the top of the cornbread mixture, cook for 2 hours.
  • Just before serving, drizzle honey on top of baked cornbread.
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