What is up with beer and me lately?

I can’t get enough of beer in the kitchen.

Honestly, I enjoy cooking with beer far more than I enjoy drinking it. I’ll sip a beer now and then, but when it comes to cooking, beer consistently delivers the best flavor. I often replace water with alcohol in recipes—it brings depth and complexity that water can’t touch.

Also, a small confession: my kitchen is frequently a mess. My appliances—stand mixer, toaster, food processor, fridge—are usually covered in the evidence of cooking enthusiasm. I’m a delightful train wreck.

Look at that bun—so puffy and inviting. It practically begs to be filled with tender, saucy chicken.

This might be the best crockpot chicken I’ve ever made. I make a lot of crockpot chicken, and this version stands out—juicy, flavorful, and easy to scale up for a crowd or to freeze for busy nights.

I live with someone who eats chicken almost every day, so I cook big batches regularly. Some weeks I get creative, but often it’s about quick, satisfying meals that store well. This recipe is perfect for that—make a big pot, eat a few meals, and freeze the rest.

I think the secret here is the harmony between beer, spices, and sauce. I love the combo of onion powder and smoked paprika—try it if you haven’t. A thinner barbecue sauce works especially well to keep everything saucy without thickening too much in the crockpot.

Crockpot BBQ Beer Chicken

Serves about 8–10

• 3 pounds boneless, skinless chicken breasts (about 6 large)
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces beer (a classic amber works well)
• 32 ounces barbecue sauce

Season the chicken evenly with onion powder, garlic powder, smoked paprika, salt, and pepper. Place the chicken in the crockpot, pour in the beer, and add 24 ounces of the barbecue sauce. Cook on low for about 8 hours, turning the chicken once or twice if you like.

After 8 hours, shred the chicken in the pot and add the remaining barbecue sauce. Toss until the chicken is well coated, then let it sit for 10–15 minutes so the flavors meld and the sauce is absorbed. Serve on buns, over rice, in tacos, or however you prefer.

Notes

• A thinner barbecue sauce tends to work best (it coats without glazing and burning at the edges). If your sauce is thick, add a touch more beer or another liquid to prevent it from thickening too much in the crockpot.
• If you prefer not to use beer, you can substitute ginger ale, chicken stock, or water.
• This recipe yields a large batch—portion and freeze extras for easy future meals.

I wish I were sandwiched between those buns.