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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!
Course Main Course


  • 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.
Keyword Beer Jelly, Savory