This is hardly a recipe, but let’s just consider it as a lesson in meal planning.
Remember those 40-minute buns I told you about?
Bake those up and put ‘em in the freezer until you’re in the mood for a sandwich.
And remember that apple slaw?
Whip that up, too. Throw it in the fridge and let all the flavors soak in.
Now, for the hard part. Oh wait, just kidding! This part is easy, too.
Throw some chicken, barbecue sauce, and beer in the slow cooker and let it sit all day.
Pile the sandwich.
Butter your corn.
Beer Barbecue Shredded Chicken in the Slow Cooker
Makes 4 Sandwiches
Adapted from How Sweet Eats
- 1.5 lb package boneless, skinless chicken thighs (about 6 thighs)
- 1/2 cup of beer
- 1/2 onion (I used red, doesn’t matter), sliced
- 3 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups barbecue sauce (use more beer if it’s a thick sauce)
Add all ingredient to a slow cooker, tossing to coat. Cook on the slow cooker’s low setting for about 7 hours. After seven hours, drain excess liquid from the slow cooker, reserving 1/2 cup. Shred the chicken in the slow cooker and pour the reserved cooking liquid over the chicken. Drizzle with more barbecue sauce, if desired. Now assemble sandwiches, tacos, quesadillas, whatever!
To make the sandwiches you see here, serve warm on a toasted wheat roll with this apple slaw.