halfbakedharvest4.3
Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers.
This simple crockpot meal is a good mix of late summer and early fall. It's got a little corn to keep things fresh, but the rest is all cozy, warm and the perfect food for a colder early fall night.
👥 8 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 15 min🔥 Cook: 4h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●stove
- ●pot
- ●pan
- ●oven
- ●blender
- ●food processor
- ●knife
📝 Preparation Steps
1
Chicken in the Crockpot
2
Place the chicken in the bowl of a crockpot. Add the honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt, pepper, BBQ sauce and beer. Cover and cook on low ⏱️ 6-8 hours or on high ⏱️ 4-6 hours. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.
honey2 tablespoonssmoked paprika1 tablespoonchipotle chile powder2 teaspoonsgarlic powder1 teaspoonbeer (I used pumpkin beer!)1 cup
3
Chicken on the Stove
4
Heat a large heavy bottomed pot over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the chicken, honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt and pepper. Sear the chicken until almost blackened on both sides. Once the chicken has been seared on both sides, reduce the heat to low and add the BBQ sauce and beer. Give everything a good stir and then cover the pot. Simmer the chicken for ⏱️ 2-4 hours, the longer the better. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.
honey2 tablespoonssmoked paprika1 tablespoonchipotle chile powder2 teaspoonsgarlic powder1 teaspoonbeer (I used pumpkin beer!)1 cup
5
Cheddar Corn Popovers
6
Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. Grease a standard popover pan or 12 muffin/cupcake molds.
7
Using a blender or food processor, mix the eggs, milk, flour, corn, brown sugar and salt at low speed until just combined, about ⏱️ 30 seconds. Add the melted butter and blend another ⏱️ 20 seconds or so. Stir in the shredded cheddar cheese.
eggs3flour1 cupbrown sugar1 teaspoonbutter (melted)1 tablespoon
8
Divide the batter among the prepared cups. Bake for ⏱️ 15 minutes. Lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to ⏱️ 20 minutes. Using a small, sharp knife, carefully cut around the sides of each popover to release. Serve immediately.
9
To Serve
10
Split the warm popovers open and fill them with BBQ chicken. If desired top with shredded cheddar cheese and serve with slaw. Enjoy!
Nutrition Facts
calories
586 kcal
fat Content
11 g
serving Size
4 g
fiber Content
2 g
sugar Content
42 g
sodium Content
1652 mg
protein Content
32 g
cholesterol Content
151 mg
carbohydrate Content
66 g
saturated Fat Content
4 g
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