Crockpot BBQ Beer Chicken | How Sweet It Is

Crockpot BBQ Beer Chicken.

October 5, 2011

What is up with beer and me lately?

I can’t get enough of the stuff.

If I’m telling the truth, I really enjoy cooking with beer much more than I like drinking it. I do like to drink it on occasion, but it’s not always my beverage of choice. However, when it comes to cooking with it?

Best

flavor

ever.

Basically, I love replacing water with alcohol. Always and forever.

And now… a peek into what a mess my kitchen appliances really are.

You don’t even want to see my stand mixer. Or my toaster. Or my food processor. Or my fridge. Or my… everything. I’m a train wreck.

Look at that bun. (Or bum, since that’s what I really just typed.) Don’t you want to do a big trampoline jump on it? So puffy and fluffy and fat.

I don’t think it’s a stretch to say that this is the best chicken I have ever made in the crockpot. It might be the best chicken I’ve made, period. And… I make a ton of crockpot chicken. Like really, a ton.

People… I live with a man who seriously eats chicken at least five days a week for lunch and dinner. Sometimes I get insanely creative, but most weeks he gets the short end of the stick when I throw chicken in the slow cooker with, uh… nothing else, just so I don’t have to deal with making him something delicious only to stuff it in five giant tupperware containers. Maybe I do wish you could see my fridge.

So, I’m convinced it’s a combination of the perfect marriage between beer, spices (I freakishly love onion powder and smoked paprika together… give it a whirl) and sauce (Bone Suckin‘ is the best) that makes this so amazing. It’s a great meal for a crowd but if you’re smart, you’ll make a big crock for yourself and freeze a bunch for the days when wine drinking and pie eating takes precedence over dinner.

Or is that just me?

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. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.

Notes:

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 my homemade 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.