Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers
Need a lacto ovo vegetarian beverage? Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers could be an amazing recipe to try. This recipe makes 4 servings with 767 calories, 18g of protein, and 17g of fat each. For $2.3 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 4 hours and 15 minutes. It is brought to you by Half Baked Harvest. 1370 people found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for Father's Day. Head to the store and pick up chile powder, beer, smoked paprika, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. If you like this recipe, take a look at these similar recipes: Crockpot BBQ Beer Pulled Pork Tacos with Crispy Onion Straws and Mango Salsa, Crockpot Pulled BBQ Chicken, and BBQ Beer Chicken, in the Crockpot.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 240 minutes
Ingredients:
3 cups of your favorite BBQ sauce
1 cup beer (I used pumpkin beer!)
1 teaspoon brown sugar
1 tablespoon butter, melted
3/4 cup sharp white or yellow cheddar cheese
2 teaspoons chipotle chile powder
1/2 teaspoon cinnamon
3 eggs
1 cup flour
1/2 cup fresh corn kernels
1 teaspoon garlic powder
2 tablespoons honey
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon salt and pepper
1 tablespoon smoked paprika
1 cup whole milk (or 2%)
2 pounds boneless skinless chicken breast, thighs or a mix of the two
Equipment:
slow cooker
bowl
pot
food processor
blender
oven
frying pan
knife
Cooking instruction summary:
Place the chicken in the bowl of a crockpot. Add the honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt, pepper, BBQ sauce and beer. Cover and cook on low 6-8 hours or on high 4-6 hours. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.Heat a large heavy bottomed pot over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the chicken, honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt and pepper. Sear the chicken until almost blackened on both sides. Once the chicken has been seared on both sides, reduce the heat to low and add the BBQ sauce and beer. Give everything a good stir and then cover the pot. Simmer the chicken for 2-4 hours, the longer the better. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. Grease a standard popover pan or 12 muffin/cupcake molds.Using a blender or food processor, mix the eggs, milk, flour, corn, brown sugar and salt at low speed until just combined, about 30 seconds. Add the melted butter and blend another 20 seconds or so. Stir in the shredded cheddar cheese.Divide the batter among the prepared cups. Bake for 15 minutes. Lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to 20 minutes. Using a small, sharp knife, carefully cut around the sides of each popover to release. Serve immediately.Split the warm popovers open and fill them with BBQ chicken. If desired top with shredded cheddar cheese and serve with slaw. Enjoy!
Step by step:
1. Place the chicken in the bowl of a crockpot.
2. Add the honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt, pepper, BBQ sauce and beer. Cover and cook on low 6-8 hours or on high 4-6 hours. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.
3. Heat a large heavy bottomed pot over medium-high heat.
4. Add 1 tablespoon olive oil. Once hot, add the chicken, honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt and pepper. Sear the chicken until almost blackened on both sides. Once the chicken has been seared on both sides, reduce the heat to low and add the BBQ sauce and beer. Give everything a good stir and then cover the pot. Simmer the chicken for 2-4 hours, the longer the better. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. Grease a standard popover pan or 12 muffin/cupcake molds.Using a blender or food processor, mix the eggs, milk, flour, corn, brown sugar and salt at low speed until just combined, about 30 seconds.
5. Add the melted butter and blend another 20 seconds or so. Stir in the shredded cheddar cheese.Divide the batter among the prepared cups.
6. Bake for 15 minutes. Lower the oven temperature to 350 degrees.
7. Bake until puffed, golden and crisp, 15 to 20 minutes. Using a small, sharp knife, carefully cut around the sides of each popover to release.
8. Serve immediately.Split the warm popovers open and fill them with BBQ chicken. If desired top with shredded cheddar cheese and serve with slaw. Enjoy!
Nutrition Information:
covered percent of daily need
