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Thursday, September 19, 2013

Recipe: Tender (?) Crockpot Chicken

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.

Crockpot Chicken
  • 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.


  1. You got me! I should have read the whole post, that's what I get for just looking at the pictures. I had everything to go into this recipe and quickly threw it all in the crock. Of course it's just started cooking so I haven't got to taste it yet....oh my. :)

    1. Hopefully you can cook it for a shorter time than I did - I think that was why it was too dry.