How good does it feel to get up at 6.30am (actually, that bit isn't so good), and have your evening meal sorted before you leave for work/the gym, shopping? How wonderful does it feel to come home, exhausted from hours of running around, battling the madding crowds, to a house that smells like you've been slaving over a hot stove all day? How fabulous does it feel to be efficiency personified when all you have to do is throw some salad greens in a bowl, shred some chicken and slice some buns to have dinner on the table. I'll tell you, it feels freaking great. I hope you're convinced.
Barbecue Beer Crockpot Chicken
adapted from One TIPsy Chick
1kg chicken breast fillets (about 4 large fillets)
1/2 tablespoon onion powder
1/2 tablespoon Southwest Chipotle Seasoning (or your favourite seasoning)
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 cup beer (I used Cooper's Original Pale Ale - you can use your favourite. I wouldn't recommend dark ale though)
1 1/4 cups Barbecue Sauce (I used Hunt's Bold - you can use your favourite)
1 teaspoon cornflour
Sprinkle the chicken fillets with the onion powder, seasoning, garlic salt and black pepper and lay them in the crockpot. Pour the beer over and 1 cup of the barbecue sauce. Pop the lid on the crockpot and cook on low for 7-8 hours.
After 8 hours, remove the chicken from the crockpot and shred with two forks. Pour the sauce from the crockpot into a large shallow pan and bring it to boil. In a small bowl, mix the cornflour with 1 tablespoon cold water. Pour the cornflour mixture into the boiling sauce and continue to boil until it has thickened slightly (about 1-2 minutes). Put the thickened sauce back into the crockpot along with the shredded chicken. Stir in the remaining 1/4 cup of barbecue sauce and put the lid back on the crockpot. Leave the chicken and sauce for 15 minutes on the low setting so that the flavours "get to know each other". I served mine on wholemeal bread rolls and a drizzle of extra barbecue sauce.