Slow Cooker Special: Blustery Brew-Cooked Pulled Chicken

When I heard we were due for a big Halloween storm, I have to admit, I was underwhelmed. Like the boy who cried "Wolf!" one time too many, I'd been jaded by false weather reports and the ensuing media-induced frenzy. So I didn't prepare. At all. I did not run to market for that gallon of milk, nor loaf of bread. I did not buy three cases of bottled water, "just in case," or test flashlights for functionality. 

When the sky turned an ominous black, and the howling winds rattled the windows, shaking the foundation in an effort to trick us into believing we were in the path of an oncoming train, I thought, "Maybe this storm is legit?"

We were lucky. Our neighborhood was without power for just a few precious minutes, and otherwise dealt with just the typical broken tree limbs and miscellaneous clean-up duties that is expected following a big natural event.

Danvers fared relatively well through the storm, but parts of the northeast are still reeling from the effects of Hurricane Sandy. And if the latest weather predictions are correct, a wintery storm is on the horizon.

I decided there is no time like the present to break out your slow cooker. Better to start dinner nice and early in the event of power outages later, I say, (as I strive for better preparedness). As luck would have it, a friend shared the most delicious and simple slow cooked pulled chicken with beer recipe. Heather Clark is a mom of three active youngsters who said she loves slow cooked dinners because, "Busy mom's like us need recipes like these!"

I couldn’t agree more, and I set off to McKinnon’s Market to gather the ingredients. Feeling wickedly naughty, I opted for a stout beer called Wake Up Dead Imperial Stout, by Left Hand Brewing Company. The heady aroma that wafted through the kitchen while the chicken steeped in the brew was so insane, I couldn’t wait to dig in.

The chicken cooked surprisingly quickly, and in under four hours I shredded up the meat using two forks. I served up heaps of the yummy goodness on crusty garlic bread.

The best part of this recipe is there are just a few ingredients, so with very little time and effort in the morning the family can enjoy a delicious, and warm meal at lunch, dinner or anytime. Just what the doctor ordered for a this blustery weather! Enjoy!

1 medium onion, diced
2 cloves minced garlic
3 lbs. chicken breast (boneless, skinless)
2 T. smoked paprika
½ bottle of beer (might I suggest Wake Up Dead Imperial Stout, by Left Hand Brewing Company)
1 bottle barbecue sauce, (I used Stubs Sweet Heat Barbecue Sauce)

To prepare:

Sautée onions, garlic & olive oil in skillet.

Once carmelized, add to crockpot with skinless boneless chicken breasts, salt, pepper, smoked paprika, favorite BBQ sauce, and 1/2 bottle of beer.

Set on Low until it falls apart. Break it up and keep it on warm until ready to eat.

Serve on rolls, with crusty bread or with sliced avocado. Enjoy!