I can think of few things better than the smell of something cooking in the crockpot all day. Crockpot Chicken Tacos are by far the most popular recipe on my blog. Besides the fact that they're delicious, there's something to be said for a recipe that only uses three ingredients yet feeds 12. That goes for most crockpot recipes. They're usually pretty straight-forward and feed a crowd. So, you can imagine how excited I get when I find another great crockpot recipe. This is one of those. I may like it even better than the Crockpot Chicken Tacos because it is THAT good. 

Of course I used North Carolina BBQ sauce (Sticky Fingers). I know there are various regional preferences, but this seemed like a given to me. Disclaimer: this is not the vinegar vs. tomato vs. mustard pork BBQ sauce debate. Obviously vinegar-based is where my heart lies on that one. This BBQ sauce is the thicker red sauce that is made for BBQ chicken. I used Sam Adams Summer Ale for the beer portion since I'm a big Sam Adams fan, and I wanted the rest of the six pack for myself.

The chicken is incredibly flavorful and rich with the sauce. I served it in warm kaiser rolls and popped a piece of cheese on top. I'm not big on slaw, but I imagine that would be good for those slaw lovers out there. I added sweet potato fries as a side because...well they're sweet potato fries. Does that even need an explanation?

I really can't imagine anyone not loving this recipe. It will absolutely be one of my new go-to recipes for summer cookouts. It also makes a giant serving so I was eating BBQ beer chicken sandwiches for my lunch for multiple days in a row. Despite eating this for multiple meals within the course of four days, I was still upset when I ate the last serving.

Enjoy!

BBQ Beer Shredded Chicken
Recipe from The Dainty Chef

Ingredients:
3 pounds boneless, skinless chicken breasts (about 6 large)
1 tbsp onion powder
1 tbsp paprika
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1 cup beer (any kind you like)
3-3 1/2 cups of barbecue sauce
Add all the ingredients, other than the chicken into the bowl of a crockpot and stir to combine. Add the chicken and cover with the sauce. Cook on low for about 6 hours.


Directions:
Shred the chicken, and serve on toasted kaiser rolls. Top with cheese or cole slaw.
*Freezer-Friendly Tip* – Freeze extra chicken in ziplock bags to use for pizza, quesadillas and baked potatoes.





2 comments

Madame Doizan said... @ July 28, 2013 at 10:28 AM

Thanks!

Anonymous said... @ September 18, 2013 at 4:19 PM

Thank you for posting this recipe. We made it last night and it was great. We made flat bread pizza for lunch with the leftovers today. Thanks!

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