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Line the bottom of the pot with half of the onion slices. Wash chicken, pat dry, and season
with BBQ 3000. Place in the slow cooker on top of the onions. Using a combination of light beer
and water, fill slow cooker until the liquid reaches 2/3 of the way up the side of the chicken.
If you wish, use all beer or all water or any combination of the two. Stick with light beer
as "bolder" beers tend to leave too much of a malty flavor.
Cook on low for 8 to 12 hours. While the chicken cooks, whisk together the sauce ingredients.
Carefully remove the chicken from the pot (it will be practically falling apart). Allow to
rest for about 20-30 minutes so it cools and the juices redistribute back into the meat. Shred
the meat with two forks or just use your fingers. Discard the skin and bones. Completely empty
the slow cooker of fat/liquid and onions. Return the meat to the cooker. Whisk the sauce again
and add enough of the sauce to cover the meat. Add salt and PEPPER to taste. Reheat the chicken
on low until hot. Serve on your favorite hard rolls or buns.
Prep. time: 10 minutes
Cooking time: 8-12 hours
Serves: 4-6
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