Banging Down The Door Chicken

with Sweet 'n Spicy Barbecue Sauce
time: Over An Hour | serves: 1 to 8
  • 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 tsp garlic salt
  • 1 small jar apricot jam
  • salt and pepper to season, as desired
  • 2 boxes of cornbread
  • 1 stick butter
  • Optional: Honey for drizzling atop cornbread
  • Place chicken breasts in the bottom of the 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 the mixture atop chicken in the slow cooker and cook on low for 4 hours.
  • After 4 hours, shred chicken with a fork.
  • Make cornbread according to directions on the 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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