Wednesday, January 11, 2012

Crockpot BBQ Beer Chicken

How Sweet It Is strikes again!

This recipe was the first thing to grace my new crockpot.

And it was WORTHY.

Crockpot BBQ Beer Chicken
serves about 8-10
3 pounds boneless, skinless chicken breasts (about 6 large)
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces of beer (I used a classic amber)
32 ounces of barbecue sauce
Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Serve as desired.
Notes (these are all hers):
1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use myhomemade barbecue sauce.
2. If you don’t want to use beer, you can try a ginger ale, chicken stock, or even water.
3. This makes a ton of chicken and I usually freeze immediately freeze a container for later.

I set everything up this morning and let this blaze all day. It has SO few ingredients and was SO easy to make! When I got home from work, I panicked. The sauce had cooked WAY down (duh) and the chicken looked dry. Once I took a fork to it, shredded it up, and mixed it with the remaining sauce, all worries were gone. This couldn't be easier! I plopped a bunch on a slice of whole wheat bread, topped with a drizzle of bbq sauce and went to town. 
LeGreg was supposed to come down here tonight, which is why I made food. Now he's not coming until tomorrow. There will be no leftovers. That's a promise, not a threat.   

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