This recipe was so easy to make since I just threw the sauce mixture together with some leftover shredded rotisserie chicken. It would be good cooking all day with chicken breasts as well, but I figured I would use up what I had. Although my family enjoyed this recipe, there is WAY too much liquid for our liking and this is a super thin sauce. I only used about 6 oz of liquid (chicken broth instead of beer), but next time I'll use even less. We like our chicken sitting in a thicker sauce.
1/2 cup ketchup
1/3 cup light
brown sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon reduced-sodium Worcestershire sauce
1 teaspoon chili
powder
1 teaspoon garlic
powder
1 teaspoon paprika
1 bottle (12 oz) Samuel Adams Boston lager (I used chicken broth)
2 pounds boneless,
skinless chicken breasts (I used leftover shredded rotisserie chicken)
2 pkg (12 oz each) refrigerated buttermilk biscuits (such
as Pillsbury Grands! Jr), baked according to pkg directions (I used small dinner rolls)
60 bread-and-butter pickle slices (I omitted)
Coat slow cooker bowl with nonstick cooking spray. Add
ketchup, brown sugar, soy sauce, Worcestershire, chili powder, garlic powder
and paprika. Whisk until smooth; whisk in beer.
Add chicken, cover and cook on HIGH for 4 hours. Remove chicken to a plate and shred with 2 forks. Return to slow cooker and
stir to coat chicken with sauce. (Since my chicken was already cooked I cooked it on high for about 2 hours only).
To serve, spoon about 1/4 cup chicken on each biscuit
and top with 3 pickle slices.
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