Crock Pot Shredded Chicken In Beer Recipes
BEER CROCKPOT CHICKEN RECIPE - (4/5)
Provided by Pattywak
Number Of Ingredients 8
Steps:
- Put all ingredients into crockpot. If frozen cook on high 4 to 5 hours or low 8 to 10 hours. If fresh cook on high 3 to 4 hrs or low 7 to 8 hours.
CROCK POT SHREDDED CHICKEN IN BEER
My friend Abby came up with this one. It is absurdly easy and makes a great base for chicken tacos, pulled chicken sandwiches, a change of pace topping for pierogies, or my husband's personal favorite, chimichanga filling. I buy frozen boneless, skinless chicken breasts in 10-lb. bags. No need to thaw: just toss 'em in the crock pot as is.
Provided by HopeJohnJP
Categories Chicken Breast
Time 8h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put chicken in a crock pot. Pour a bottle of beer over them. Sprinkle with one packet of seasoning mix. Cover and cook on low 6 - 8 hours.
- Remove cooked chicken and pull apart with two forks.
- Strain the liquid from the crock pot through fine mesh. Combine strained cooking liquid, the second pack of seasoning and pulled chicken.
- Serve hot.
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
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- Set up your slow cooker. Mix the seasonings (or use 2-3 tbsp of your favorite dry chicken rub) and generously season the chicken breast. Thinly slice the onion.
- Scatter the sliced onion at the bottom of the crock pot and place the seasoned chicken breast on top. Add the brown sugar, then the beer and finally the chicken stock. The chicken should be mostly covered in liquid.
- When you are satisfied with the tenderness shred the chicken using two forks - simply pull it apart. Either do so in the crock pot (take care not to get burned) or first transfer the chicken to a large plate or baking sheet and shred it there.
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