Sunday, November 16, 2014

Slow cooker barbecue chicken

I've made this recipe twice now, once just for LC and me, and once for company -- when a priest came over for dinner and to bless our house. :) It's deliciously sweet and just a little spicy. The leftovers are great too!

The steps are pretty simple. Just dump everything in a crock pot! My only advice for prep is to measure all of the spices (salt, garlic powder, red pepper flakes, paprika, chili powder, and cinnamon) into a large liquid measuring cup, like so:

Then pour in a bottle of beer, and 2 tbsp honey and stir with the spices. That way you can make sure the spices are evenly distributed around the chicken.

Serve with some hamburger buns and some type of creamy salad (caesar, cole slaw...). You'll definitely want something to cut the rich tangy sweetness of the chicken!

Crockpot Barbecue Beer Chicken

2 pounds chicken breasts (could use thighs)
2 tbsp honey
1 tbsp paprika
2 tsp garlic powder
1 tsp chili powder 
1/2 tsp cinnamon
1/2 tsp red pepper flakes 
1 bottle of beer (around 1 1/2 cups)
3 cups of bbq sauce (OR one 28-oz bottle of bbq sauce, for example, Sweet Baby Ray's)

Place chicken in crock pot. Mix honey, paprika, garlic powder, chili powder, cinnamon, red pepper flakes, and beer together, then pour over chicken. Add the bbq sauce.
Cook for 5-6 hours on low or 3-4 hours on high. 
Before serving, remove chicken from crock pot and shred it with two forks. Return the chicken to the sauce in the crock pot, and stir.

Adapted from Halfbaked Harvest.  (My biggest change was upping the amount of garlic powder, and lowering the amount of chili powder, and I'm very glad I did -- there's a definite kick to this version of the bbq sauce, and I think more chili powder would've made it too spicy for me and LC. 

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