Last weekend I used my oven to bake our Sunday dinner. And boy was it hot! So this weekend I wanted to do something that didn’t cause the temperature to rise in the house.
Someone on twitter had a week of crockpot ideas and this one was on the list. I’ve made a beer can chicken before but hadn’t thought to make it in the crockpot. Although pretty much the only similarities is the use of beer. But it does give it a great flavor.
This dish received rave reviews around the house and tasted delicious on a hamburger bun. I can’t wait to put it on top of a baked potato.
Crockpot BBQ Beer Chicken (recipe slightly adapted from howsweeteats.com)
1 1/2 lb boneless, skinless chicken breasts (about 3 large)
Freshly ground black pepper
Montreal chicken seasoning
6 oz beer, any type
18 oz Baby Ray’s barbecue sauce (or your preference of sauce)
Pat dry chicken then season with onion powder, paprika, salt, pepper and Montreal seasoning. Place chicken in crockpot.
Pour in beer and about 3/4 of barbecue sauce. Flip chicken over to get sauce over both sides then flip back over. Cook on high for 4 hours, turning once or twice if desired. Once cooked, shred chicken then add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired – or on hamburger buns or over baked potato.