Thursday, February 5, 2015

BBQ Beer Shredded Chicken


Sometimes you just need an all around good comfort meal. Whether you want to warm up on a cold day, you had a bad day, or just missing mom's traditional cooking, this recipe is the bomb. Any and all signs of winter are gone in Arizona, and we are looking into 80 degree temps this week. So I am not looking to heat my oven up for 8 hours anytime soon, but a crockpot? All day long. Literally. I love throwing everything into the crockpot before work and coming home to meal that tastes like I slaved all day over it. I am actually typing this in between stirring another edition of my one-pot pasta primavera. Another ridiculously easy meal. Also, if you have never had the pleasure of biting into a popover, then you my friend are about to enter carb heaven. Side note: if you have a popover pan, then by all means feel free to bake the batter in that, but a plain old muffin tin will work just fine with this recipe. 



BBQ Beer Shredded Chicken

Ingredients:
  • 3 lbs. boneless chicken breast
  • 3 tbsp. honey
  • 1 1/2 tbsp. paprika
  • 3 tsp. chili powder
  • 1 1/2 tsp. garlic powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. salt
  • 3 cups bbq sauce
  • 1-12oz. beer

Place the chicken into a crock pot and cover with the remaining ingredients. Cook on low for 6-8 hours until the chicken easily shreds with a fork. Shred all of the chicken and let is absorb some of the liquid in the crock pot. Serve hot with cole slaw and cheddar popovers.


Cheddar Popovers:
  • 1 cup whole milk
  • 3 eggs
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 tbsp. unsalted butter, melted
  • 1/2 cup shredded cheddar cheese
Whisk all ingredients together and fill a muffin tin 2/3 of the way full. Cook in a preheated oven at 450 degrees F for 15 minutes. Lower heat to 350 degrees F and cook for another 15 minutes until golden brown. Serve immediately.


Recipe adapted form Half Baked Harvest

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