Crockpot BBQ Chicken
4 lbs. bone in chicken thighs
2 large onions, cut into 1/4 inch slices
1-2 cans light beer, warmed (optional)
1-2 cups warm water
1 T BBQ 3000 (a Penzeys product, I used a BBQ spice mix I had on hand)
Sauce:
1-2 T olive oil
1 medium onion finely chopped
3 cloves garlic, minced
1 14 oz. can diced tomatoes
1 C cider vinegar
1/4 C Worcestershire sauce
1/2 C brown sugar
1/4 C molasses
2 T prepared mustard
1 T prepared horseradish
1/4 C lemon juice
1/2 - 1 tsp chipotle pepper (a Penzey spice, not an actual pepper)
1 T chili powder
Line the bottom of the pot with half of the onion slices. Wash chicken, pat dry, and season with BBQ 3000. Place in the crockpot on top of the onions. Using a combination of light beer and water, fill slow cooker until the liquid reaches 2/3 of the way up the side of the chicken. If you wish use all beer, or all water, or any combination of the two. Stick with light beer as "bolder" beers tend to leave too much of a malty flavor.
Cook on low for 8 - 12 hours. While the chicken cooks whisk together the sauce ingredients.
Carefully remove the chicken from the pot. It will be falling apart. (I just dumped mine in a colander) Allow to rest for 20 - 30 minutes so it cools and the juices redistribute back to the meat. Shred the meat with 2 forks or use your fingers. Discard skin and bones. Completely empty the crockpot of fat/liquid and onions. Return the meat to the cooker. Whisk the sauce again and add enough of the sauce to cover the meat. Add salt and pepper to taste. Reheat the chicken on low until hot. Serve on your favorite hard rolls or buns.
4 lbs. bone in chicken thighs
2 large onions, cut into 1/4 inch slices
1-2 cans light beer, warmed (optional)
1-2 cups warm water
1 T BBQ 3000 (a Penzeys product, I used a BBQ spice mix I had on hand)
Sauce:
1-2 T olive oil
1 medium onion finely chopped
3 cloves garlic, minced
1 14 oz. can diced tomatoes
1 C cider vinegar
1/4 C Worcestershire sauce
1/2 C brown sugar
1/4 C molasses
2 T prepared mustard
1 T prepared horseradish
1/4 C lemon juice
1/2 - 1 tsp chipotle pepper (a Penzey spice, not an actual pepper)
1 T chili powder
Line the bottom of the pot with half of the onion slices. Wash chicken, pat dry, and season with BBQ 3000. Place in the crockpot on top of the onions. Using a combination of light beer and water, fill slow cooker until the liquid reaches 2/3 of the way up the side of the chicken. If you wish use all beer, or all water, or any combination of the two. Stick with light beer as "bolder" beers tend to leave too much of a malty flavor.
Cook on low for 8 - 12 hours. While the chicken cooks whisk together the sauce ingredients.
Carefully remove the chicken from the pot. It will be falling apart. (I just dumped mine in a colander) Allow to rest for 20 - 30 minutes so it cools and the juices redistribute back to the meat. Shred the meat with 2 forks or use your fingers. Discard skin and bones. Completely empty the crockpot of fat/liquid and onions. Return the meat to the cooker. Whisk the sauce again and add enough of the sauce to cover the meat. Add salt and pepper to taste. Reheat the chicken on low until hot. Serve on your favorite hard rolls or buns.
