Sunday, June 3, 2012

Crock Pot Beer Chicken

I'm a big fan of cooking with beer, particularly Beer Can Chicken on the grill.  I am also a fan of cooking in the Crock Pot, as you all know.  So why not combine the best of both worlds?  The outcome is a very flavorful, very tender chicken.  I used frozen chicken thighs since dark meat is naturally more tender than breast meat.  Frozen also provides extra juices that keep the meat from getting dry.  This would probably work with a whole chicken, chicken breasts, frozen or fresh, whatever you want!  Also, feel free to get creative with your spices (think cumin, onion powder, thyme, oregano, etc.).  I'd love to hear what else works well in this recipe!

Crock Pot Beer Chicken
(Recipe from My Daily Dish)

4-6 frozen chicken thighs
1 12 oz. can beer (I used PBR)
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper

1) Place frozen chicken in Crock Pot.
2) Poor beer over chicken.
3) Add spices (again, use a 1/2 tsp of literally any spice you'll work).
4) Cover and cook on low for 8-10 hours.

***Unfortunately, this recipe only scored a 2.8 on the Hub-o-meter***

Next time, I will use boneless, skinless chicken breasts.  The flavor was delicious but, unfortunately, with the thighs, all the flavor was on the skin which just gets peeled off.  Plus, white meat is better for you!

"Time to Get a Gun" - Miranda Lambert
"Ours" - Taylor Swift
"Good Girl" - Carrie Underwood

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