Shredded BBQ Crockpot Chicken & Beer Bread!

Yesterday my husband and I were going to be out a decent chunk of the day, so I figured I'd be lazy and put something into the crockpot so I wouldn't have to cook when I got home. I stumbled two recipes on allrecipes.com recently that I thought would make a good combination for a hearty meal and I was quite happy with the results! Using a bbq chicken recipe on allrecipes.com as inspiration, I made significant changes to it compared so I even gave it a different name. Based on the reviews for the Beer Bread, I made some minor changes to the recipe and incorporated those below. Both were a hit with us, the beer bread (which by the way I made in the morning ahead of time and just reheated it to serve later) in particular with my husband who consumed 3 rather large slices in one sitting!

Shredded BBQ Crockpot Chicken

4 skinless, boneless chicken breast halves
1 cup barbeque sauce
1/4 cup Italian salad dressing
1/4 cup brown sugar
1 tablespoon ketchup
2 teaspoons cider vinegar

Place chicken in a slow cooker. In a bowl, mix all other ingredients. Pour over the chicken. Cover, and cook 6 hours on low. Before serving, shred chicken with two forks within crockpot and mix back into sauces before serving. (I put my chicken in frozen, if they're not frozen I'd suggest cutting down the cooking time).


Beer Bread I

1 (12 fluid ounce) can or bottle beer
3 cups all purpose flour
1 ½ tablepoons baking powder
1 ½ teaspoons salt
4 tablespoons white sugar

1 tabelspoon brown sugar
1 ½ tablespoons butter, melted

In a large bowl, mix together the sugars, baking powder, salt, and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan. Let batter sit in pan for 20 minutes to rise. Pour melted butter over top of bread before putting in oven.

Bake at 350 degrees F for 50 to 55 minutes. The top will be crunchy, and the insides will be soft. Serve warm.