If there are two things that should be legally wed, it’s chicken and beer. They go together like Brad Pitt and Jennifer Aniston, pre-divorce that is. I whipped this dump and cook meal up last week when I was in such a lazy mood. Even pressing a button on the remote seemed like a task. If you ever feel like not getting out of your pajamas, much less standing over a stove for the evening, then this recipe is your best friend.
I found that a thinner barbeque sauce works best for this chicken dish. You do not want the sauce to burn and thicken on the edges of the pot. If you do like a thicker sauce, I would suggest just adding more beer (who would oppose to that?). Do note that this makes a ton of chicken. So if you’re not having a party, then hopefully you have a friend that will appreciate a free lunch….all week.
You are welcome to use just about any kind of beer your taste buds desire. This recipe does not call for a specific brew.
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 Rogue’s Chipotle Ale
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.