Growing up, a crockpot was a foreign concept to me. It wasn’t an appliance in our house. Now that I am in charge of feeding myself and my husband, I ask myself why…why was the glory of this handy appliance not in my life until now? It’s pretty awesome. You can throw a bunch of ingredients in a pot in the morning, set it, forget it, then come back at night with dinner there. It’s like magic…well I guess I’m exaggerating a bit, but that’s nothing new.
So I came across this recipe just before the super bowl and thought it looked delish…and it was. It’s great as a sandwich or on top of a salad. It also freezes well. I’m already thinking about making it again.
leftovers on top of salad
you will need:
3 pounds chicken breasts, boneless & skinless
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
generous amount of salt & pepper
1 bottle of beer (I used a lager)
32 ounces of your favorite barbecue sauce (I used Sweet Baby Rays)
Rinse and dry your chicken breasts. Season with the onion powder, paprika, garlic powder, salt and pepper. Put in crockpot, then pour in the beer and 3/4 of the barbecue sauce. Put on the lid and set to low for 8 hours. You can stir a few times while cooking, but you don’t need to.
Shred the chicken breasts and add in the remaining barbecue sauce. Stir it all up and then serve.
serves: 10 (or 4 with tons o’ leftovers)
time: 10 min prep + 8 hours cooking
from: How Sweet It Is
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One Comment
What was your recipe for the pasta as well? The whole dish looks amazing!!