Barbecue chicken made in the crockpot has been a favorite of mine for a while. In fact, I've been making it ever since I got a crockpot in college and learned that you could simply pour a bottle of barbecue sauce over some chicken and it would turn into some pretty damn good pulled BBQ chicken. Then, I discovered the beauty of also adding beer to said barbecue chicken. So good. THEN, I finally learned that it's *even* better if you make your own simple barbecue sauce rather than using the bottled stuff.
And yeah, once I started piling it onto a sweet potato and topping it with guacamole and sriracha? Game over. Don't worry if you're not convinced on that front though... you can certainly be more traditional and serve it on a roll with coleslaw.
Enjoy it however you wish! This stuff is everything I look for: Easy. Healthy. Natural. Delicious!
Make this BBQ beer chicken for make-ahead lunches, to serve guests (it makes a ton!), or for a simple weeknight dinner. It just might be one you keep going back to!
Here's how to make it:
Heat 1 tbsp of butter over medium heat in a small saucepan. Add in 1/4 cup diced onion.
Cook for 3-4 minutes. Then, add in 2 cloves minced garlic.
Cook for another 30 seconds, then add the rest of your ingredients: 1 cup ketchup, 2 tbsp yellow mustard, 1 tsp hot sauce, 2 tbsp worcestershire sauce, 1/3 cup apple cider vinegar, and 1/2 tsp each of salt, onion powder, red pepper flakes, cumin, and oregano.
Bring to a boil then let simmer for about 5 minutes. Turn off the heat and add in about 6 ounces of beer, preferably not a light beer.
Add 6-8 chicken breasts to the bottom of your crockpot. Pour the sauce over top.
Shred it into pieces.
Pour out some of the sauce from the crockpot, leaving 2-3 cups in there. Return the chicken to the pot. Coat the chicken.
Crockpot BBQ Beer Chicken
For 8-10 servings
-6-8 chicken breasts
-1 tbsp butter
-1/4 cup diced onion
-2 cloves garlic, minced
-1 cup ketchup (natural/organic if possible)
-2 tbsp yellow mustard (natural/organic if possible)
-1 tsp hot sauce
-2 tbsp worcestershire sauce
-1/3 cup apple cider vinegar
-1/2 tsp salt
-1/2 tsp onion powder
-1/2 tsp red pepper flakes
-1/2 tsp cumin
-1/2 tsp oregano
-6 ounces beer of choice (preferably not light)
-About 7-8 hours before you want to eat/serve the chicken, make your barbecue sauce: Melt the butter over medium heat in a small saucepan. Add the onion and cook for 3-4 minutes. Then, add the garlic and cook for another 30 seconds or so. Add the ketchup, mustard, hot sauce, worcestershire sauce, vinegar, and spices. Bring to a boil. Reduce heat and simmer for about 5 minutes. Turn off the heat and add in the beer. Stir.
-Place the chicken at the bottom of the crockpot. Pour the sauce overtop. Cook for 6-8 hours, or until the chicken is very tender and falling apart. Transfer the chicken to a flat surface and shred with 2 large forks.
-Pour some of the sauce out of the crockpot, leaving 2-3 cups. Return the shredded chicken to the pot and stir.