I like my crockpot.
Well, what I actually like is having dinner mostly cooked by the time I get home in the evening. Toss a salad, cook a side dish, boil some brown rice – whatever – and dinner can be on the table about 15 minutes after I walk in the door.
That’s why I gave this recipe a try.
- 4-6 chicken breasts
- 1 can beer, of any kind
- 1/2 t garlic powder
- 1/2 t paprika
- 1/2 t black pepper
- 1/2 t kosher salt
Put all ingredients into crockpot. If the chicken is frozen cook on high 4-5 hours or low 8-10 hours. If the chicken is thawed cook on high 3-4 hours or low 7-8 hours.
The meat was easy to shred at the end of cooking. We had it over a mixed green salad, with dried cranberries, goat cheese and a little honey-mustard dressing.
I’ll be honest: I’m not a fan. Well, I was a fan of my salad but without the salad, this would have ranked as one of my least-favorite ways to eat chicken.
Why? The chicken was a little dry. Perhaps it really needs to cook more on the 8 hour side than the 10 hour side. I don’t intend to experiment to find out. Life’s too short and there are too many other recipes that I know taste wonderful to play around with this one.