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Beer Jelly Pulled Chicken

Here’s an "easy to throw together and serve to a crowd" kind of recipe.

Beer jelly chicken tastes like BBQ chicken but with hoppy sweetness instead of tomato. Serve it on pretzel rolls for lunch or sliders for a party. Spread leftovers on a sheet pan and broil to reheat-- twice roasted, the chicken gets a caramelized, crispy coat. Try it stuffed into tacos with rice and cilantro!

5 chicken breasts
8oz jar beer jelly (or half a jar plus 1/2C beer or broth)
1 Tablespoon salt (or to taste)
1 teaspoon cumin seed
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon ground black pepper
6-12 cloves peeled garlic

Arrange the chicken breasts in a single layer on the bottom of a large slow cooker. In a small bowl, combine the jelly and seasonings using a fork to break down the jelly. Pour the jelly mix over the chicken, add garlic, and spread the jelly mix to coat the top side of the chicken.

Turn the slow cooker to low forget about it for 6 hours. When the chicken is done (all the juices run clear), remove it from the cooking liquid but do not discard the liquid. While still warm, use 2 forks to pull the chicken apart into long shredded pieces. After shredding pour 1 cup (or more) of the cooking liquid over the pulled chicken and toss to coat.