Shredded meat is one of my favorite short cuts in the kitchen. It takes less than 5 minutes to put together and the crock pot does the rest of the work. Leftovers are versatile and often taste better the 2nd and 3rd day. I love this chicken plain but it also makes a tasty taco, quesadilla or salad topping. No chicken on hand? Try it with pork shoulder instead. No light beer? Use a regular beer. Just kidding – chicken broth works fine as well but I highly suggest using a beer for that extra background flavor.
Your fork is waiting.
Mix together spices to create a dry rub (cumin through pepper) and coat the chicken evenly with mixture.
Place in a large glass dish or plastic bag and refrigerate overnight.
In the morning, line the bottom of the crock pot with the onion slices and top with chicken.
Pour beer on top and cook on low heat for 8 hours (or on high for 4 hours.)
Use two forks to shred chicken and serve plain or with BBQ sauce (recipe below.)
- 1/4 c ketchup
- 3 tbs tomato paste
- 1 tbs smoked paprika
- 3 tbs yellow mustard
- 2 tbs cider vinegar
- 2 tbs brown sugar
- 2 tbs chipotle peppers in adobo minced
Wisk together all ingredients and pour over shredded chicken. Stir well to heat through while still warm in the crock pot.