Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers
Try this Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers recipe
Try this Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers recipe
- 1/2 teaspoon salt
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 2 tablespoons honey
- 1/2 teaspoon salt and pepper
- 1 cup flour
- 1 teaspoon brown sugar
- 1 tablespoon butter (melted)
- 2 teaspoons chipotle chile powder
- 1 cup beer (i used pumpkin beer!)
- 1 cup whole milk (or 2%)
- 1/2 cup fresh corn kernels
- 3/4 cup sharp white or yellow cheddar cheese
- 2 pounds boneless skinless chicken breast (thighs or a mix
- 3 cups of your favorite bbq sauce
- Carbohydrate 216.476799166884 g
- Cholesterol 45.2031249742142 mg
- Fat 17.073037908594 g
- Fiber 6.31160846641261 g
- Protein 16.5820662517943 g
- Saturated Fat 9.69193666077431 g
- Serving Size 1 1 recipe (1556g)
- Sodium 633.339979098188 mg
- Sugar 210.165190700472 g
- Trans Fat 1.23762091615184 g
- Calories 1033 calories
Step-by-step
- 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!
Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers: A Weeknight Winner
As a busy working mom, finding time to cook delicious, satisfying meals can feel like a monumental task. My days are a whirlwind of meetings, school pick-ups, and the never-ending cycle of laundry and homework. But, even amidst the chaos, I refuse to sacrifice delicious food. That’s where this Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers recipe comes in. It's a lifesaver, I tell you! A true testament to the power of slow cooking and a little bit of clever planning.
The beauty of this recipe lies in its simplicity and flexibility. The crockpot does most of the work, leaving me free to tackle other tasks. While the chicken simmers away, filled with the smoky aroma of beer and BBQ, I can focus on homework, respond to emails, or even steal a few precious minutes of quiet time. The cheddar corn popovers are a delightful addition, a perfect balance of sweetness and savory goodness that elevates the entire meal. The crunchy exterior and the soft, cheesy interior complement the tender, succulent pulled chicken beautifully. Trust me, they’re the ideal vessel for all that juicy, flavorful chicken.
This isn't just a weeknight meal; it's a celebration of resourcefulness and efficiency. It showcases how even the busiest individual can create a memorable meal without spending hours in the kitchen. I've tweaked this recipe countless times, perfecting the balance of spices and ensuring the tenderness of the chicken. The result? A recipe that consistently delivers delicious results, making it a regular staple in our family's dinner rotation. This recipe has become a go-to for impromptu gatherings with friends and family too. It's easily scalable, and the delicious aroma alone is enough to get everyone excited for dinner. So, ditch the takeout menus and embrace the ease and deliciousness of this crockpot wonder.
Beyond the Recipe: A Simple Approach to Weeknight Cooking
My approach to cooking on busy weeknights revolves around three key principles: planning, simplicity, and maximizing flavor. I usually spend a few minutes on the weekend planning my meals for the week. This way I know what groceries I need and I can pre-prep some ingredients when I have a bit more time. Simple recipes, like this one, are my best friend. They don't require a ton of complicated steps or a vast array of exotic ingredients. And finally, I believe in maximizing flavor with simple techniques. A good quality BBQ sauce, freshly cracked pepper, and a sprinkle of smoked paprika can make all the difference.
This Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers recipe perfectly embodies these principles. The crockpot minimizes hands-on time, the ingredients are readily available, and the flavors are rich and satisfying. Give it a try and I’m confident it will become a new favorite in your kitchen, too.
Tips and Variations:
Spice it up! Add a pinch of cayenne pepper to the pulled chicken for an extra kick.
Change up the beer! Experiment with different types of beer – a stout or a pale ale will add unique depth of flavor.
Make it a meal prep marvel! Prepare the pulled chicken on the weekend and store it in the fridge. This way, you just have to warm it up and whip up the popovers during the week.
Customize your popovers: Add different cheeses, herbs, or spices to the popover batter.
So there you have it! A simple, delicious, and efficient recipe that proves that even on the busiest of weeknights, you can create a meal that's both satisfying and memorable. Let me know how it goes if you give it a try!
