Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 4 bone-in chicken breasts
  • 1/2 cup coke
  • 1/3 cup ketchup
  • 1/4 cup packed light brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons bourbon
  • 1 teaspoon Worcestershire sauce
  • 4 lemon slices
  • 1/2 small red onion, (cut into 1/4-inch slices)
  • Ice water
  • 1/2 red bell pepper, (cut into 1/4-inch wide strips)
  • 1/2 yellow bell pepper, (but into 1/4-inch wide strips)
  • 1/2 green bell pepper, (cut into 1/4-inch wide strips)
  • 1 cup white wine vinegar
  • 6 tablespoons sugar
  • 2 tablespoons kosher salt
  • 1/2 teaspoon crushed red pepper
  • 2 cups self-rising white cornmeal mix
  • 3 tablespoons sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 5 large eggs
  • 2 cups cooked mashed sweet potatoes, (about 3 small or 2 medium)
  • 1 (8-ounce) container sour cream
  • 1/2 cup butter, (melted)
  • 1/4 cup apple cider vinegar
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons honey, (I used bourbon honey)
  • 1 tablespoon Canola oil
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seeds
  • 1 (16-ounce) package shredded coleslaw mix

Instruction

  • In a small bowl, stir together first 6 ingredients. Place chicken in a slow cooker and sprinkle spice mixture on top of chicken.
  • Whisk together Coke and next 5 ingredients in a medium bowl. Carefully pour mixture between chicken pieces so as to not wash the spice mixture off the chicken.
  • Place a lemon slice on top of each piece of chicken.
  • Cover and cook on HIGH 5 hours (or on LOW 6 1/2 to 7 1/2 hours).
  • Remove chicken from slow cooker. Discard lemon slices, chicken skin, and chicken bones. Using 2 forks, shred chicken. Skim fat from sauce in slow cooker. Return chicken to sauce.
  • For Pickled Peppers and Onions, Soak onions in ice water 10 minutes to remove some of their bite. Drain.
  • Bring vinegar, sugar, salt, and red pepper flakes and 1 cup water to boil in a small saucepan. Stir occasionally to help dissolve the sugar.
  • Place onions and peppers in a large Mason jar and pour hot vinegar mixture over them. Let stand uncovered on the counter for 1 hour. Cover and chill 24 hours.
  • For the cornbread: Preheat oven to 425 degrees. Stir together first 4 ingredients in a large bowl. Make a well in center.
  • In a medium bowl, whisk together eggs, mashed sweet potato, sour cream, and melted butter. Add into well in cornmeal mixture. Stir just until the cornmeal is moistened.
  • Spoon batter into lightly greased 9-inch square pan. Bake 35 minutes, or until golden.
  • For the Slaw: Whisk together all ingredients except coleslaw mix in a large bowl. Stir in coleslaw mix and chill at least 30 minutes.
  • To assemble. cut cornbread into rectangles and then slice each piece. Top bottom half with pulled chicken, then pickled peppers and onions and coleslaw.