L
ast 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)
Ingredients:
1 1/2 lb boneless, skinless chicken breasts (about 3 large)
onion powder
paprika
salt
Freshly ground black pepper
Montreal chicken seasoning
6 oz beer, any type
18 oz Baby Ray’s barbecue sauce (or your preference of sauce)
Instructions:
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.
