BBQ. Beer. Need I say more?
Ladies and gents, another recipe that could.not.be.easier. to throw in the crock pot and walk away. It’s warm. It’s delicious. It’s satisfying. And it’s lighter than your traditional pulled pork slathered in BBQ sauce. Like, do I even need to keep talking?
This makes a large batch, so save some for leftovers and throw the rest in the freezer for a later meal…like when you open the fridge and realize the only things in there are half an onion, some satsuma oranges, and bacon. Actually, minus the onion, bacon and satsumas wouldn’t be the worst meal ever…
- 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 Shock Top, which is similar to Blue Moon, but I’m sure anything will work)
- 32 ounces of barbecue sauce — the thinner kind of sauce works better here because it keeps it from burning/thickening too much. I used Bone Suckin’ and thought it was awesome
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.
Yields: 8-10 servings
Recipe from: How Sweet It Is