Found this on pinterest and making tomorrow for dinner. Will update.
2 pounds boneless, skinless chicken breasts (about 4 large)
2 t onion powder
2 t smoked paprika
3/4 t garlic powder
1/4 t salt
1/4 t pepper
8 ounces of beer (I used a summer shandy)
32 ounces of barbecue sauce, divided
Put all including 16 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything.
Original Blogger’s Notes:
1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce.
From: http://www.howsweeteats.com/2011/10/crockpot-bbq-beer-chicken/
