I think when it comes to chicken barbecue you can definitely go wrong in many places...too dry...too much sauce, etc. This chicken barbecue was so perfect it almost deceived itself as pork barbecue. It was completely tender after cooking all day and had the perfect balance of spices and sauce. My mom came over to eat with us and declared it "the best meal she had in a long time". Almost a week later and we are still enjoying the leftovers. They taste just as good, if not better than they did last week. We served our barbecue sandwiches with a side of Broccoli Salad and fresh fruit salad. I think this barbecue would also be fantastic atop a leafy green salad with roasted corn, black beans, Tortilla Strips and Chipotle Ranch Dressing.
- 3 pounds of boneless, skinless chicken breasts
- 1 Tablespoon onion powder
- 1 Tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup (8 ounces) of beer - I used a Sweetwater 420
- 32 ounces barbecue sauce - use a thinner sauce such as Williamson Brothers
- Season chicken breasts with onion powder, smoked paprika, garlic powder, salt and black pepper.
- Add chicken to crock pot and pour beer over the chicken. Pour in 24 ounces of barbecue sauce.
- Cook on low 8 hours, tossing once or twice, if you are able to.
- After 8 hours, shred the chicken (using my tried and true method) and toss in the remaining 8 ounces of barbecue sauce. Let sit for 10-15 minutes before serving.
Original Recipe from How Sweet It Is.
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