December 11, 2010

Southern BBQ Chicken

  • This recipe is perfect for warm days - it's even easier than grilling, and the slow cooker doesn't heat up the kitchen.
  • 4 lbs. bone-in chicken thighs
  • 2 large onions, cut into 1/4-inch slices
  • 1-2 cans light beer, warmed
  • 1-2 Cups warm water
  • 1 TB. BBQ 3000


  • 1-2 TB. olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 14 oz. can diced tomatoes
  • 1 Cup cider vinegar
  • 1/4 Cup Worcestershire sauce
  • 1/2 Cup brown sugar
  • 1/4 Cup molasses
  • 2 TB. prepared mustard
  • 1 TB. prepared horseradish
  • 1/4 Cup lemon juice
  • 1/2 - 1 tsp. CHIPOTLE PEPPER

Line the bottom of the pot with half of the onion slices. Wash chicken, pat dry, and season with BBQ 3000. Place in the slow cooker 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 to 12 hours. While the chicken cooks, whisk together the sauce ingredients.

Carefully remove the chicken from the pot (it will be practically falling apart). Allow to rest for about 20-30 minutes so it cools and the juices redistribute back into the meat. Shred the meat with two forks or just use your fingers.

 Discard the skin and bones. Completely empty the slow cooker 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.

Prep. time: 10 minutes
Cooking time: 8-12 hours
Serves: 4-6

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