Cook’s Note: There will seem like there is quite a bit of liquid in this recipe. After shredding the chicken and returning it to the Crock Pot, the liquid is absorbed into the chicken making it tender and juicy.
If you are from New Jersey or New York you will love this recipe for "crumb buns". We would get them every Sunday from the local bakery (now closed). 
Preheat oven to 350 degrees F. Spray 8 x 8 baking pan with nonstick spray. Set aside. In a medium bowl, sift together 1-1/2 cups flour, granulated sugar, baking powder and salt. In a second bowl, whisk together egg, milk, canola oil and vanilla. Fold dry ingredients into egg mixture.
Spread batter evenly into prepared pan. In a medium bowl, combining remaining 2-1/2 cups flour, brown sugar and cinnamon. Pour melted butter over flour mixture and toss together until large crumbs form. Sprinkle crumbs over batter.
Bake for 25 to 30 minutes until a cake tester comes out clean. Transfer to a wire rack to cool. Dust liberally with confectioner's sugar. Cut into squares.~Adapted from Martha Stewart
