I love the summer and grilling and actually just everything that comes with summer. You know, hanging out by the grill, relaxing, smelling the wonderful food, having a cold drink, listening to music in the background, and talking with your friends and family. It is one of those simple, easygoing things that is a favorite past-time of mine.
One of my favorite things to grill, or let's be real, have grilled for me, is chicken. Beer-Can Chicken is a pretty popular dish to make on the grill, the beer keeps the chicken incredibly moist and it gives great flavor. This recipe will take you back to summer while you are actually in your kitchen trying to stay warm. This was a perfect recipe for these cold months, it will cook all day in your crockpot and when you get home you will have a satisfying warm sandwich. I served these with this creamy coleslaw that perfectly paired with the bbq chicken.
Source: Dainty Chef
3 pounds of Chicken Breasts, boneless and skinless, about 6 large
1 tablespoon of Onion Powder
1 tablespoon of Paprika
2 cloves of Garlic, minced
1/2 teaspoon of Salt
1/2 teaspoon of Black Pepper
1 cup of Beer, any kind you like
3-3 1/2 cups of BBQ Sauce, your favorite kind
Buns and slaw for topping
First, pour the beer into the crockpot.
Now, stir in the onion powder, paprika, garlic, salt, and black pepper. Add the chicken breasts to the crockpot. Spoon the bbq sauce over the chicken.
Let this cook for 6-8 hours on low.
After your chicken is ready, shred it with two forks, or with your Kitchen Aid Mixer. Add the chicken back to the crockpot and toss with the juices. Serve on buns, topped with slaw.
The Barbee Housewife