I was excited about this recipe. Two of my favorite things, beer and chicken, in one recipe? Yes, please! We’ve had quite a bit of success with whole chickens in the slow cooker, and I like to stock up when I find them on sale. When I’m not tossing a chicken in the Crock Pot, my husband likes to smoking them on his Traeger, which makes the neighborhood smell amazing, since oftentimes our neighbor has his smoker fired up, too.
While making this dish I learned something terribly exciting and life changing, and I want to change your life, too. Are you ready? One teaspoon of spices is approximately 8 dashes from a container with an averaged sized top. Dash, dash, dash, dash, dash, dash, dash, dash. BOOM. One teaspoon. Okay, so maybe not life changing, but still a fun little fact, and handy when you have a recipe that calls for one teaspoon of 4700 different spices.
Aaaand I just googled it. Apparently lots of people already know this, and my little kitchen discovery is common knowledge. Huh. How about that?
This recipe is versatile. You can use a whole or cut up chicken, or boneless breasts or thighs if you like. The spices can be modified to your family’s tastes, and any variety of beer can be used. Hard cider or wine would probably work, too. Make sure you take a drink or two of the beer. You know, to make sure it’s okay.
Crock Pot Beer Chicken
1 whole or cut up chicken
3/4 beer (so you can take a few pulls before dumping the rest in the slow cooker)
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
1 tsp salt
1 tsp parsley
1 tsp basil
1/2 tsp pepper
Place chicken in Crock Pot, breast side down.
Pour beer over chicken.
Sprinkle spices on bird.
Cover and cook on high 4-5 hours, or on low 7-8 hours.
Remove chicken carefully from slow cooker to a platter. Be careful, it will be very tender, and will fall off the bone.
To make the gravy, skim the dripping off, put them in a saucepan, and sprinkle about a tablespoon of flour into it. Whisk it until combined, and add in either chicken broth or water, about two cups. Continue stirring, and cook over medium high heat until it begins to boil. Turn the heat down to medium low, and keep stirring it for a few minutes, or until the gravy is to your desired consistency.
Sometimes, instead of adding the flour, I cheat and use a gravy packet to thicken it up and add extra flavor.
This was pretty good. I used a whole cut up chicken, and it turned out very moist and the juices made an excellent gravy. I wish I had had tucked some spices under the skin, since we ended up peeling it off. This was super easy and I would try this again. I served it with a basic rice pilaf, butternut squash and salad. My husband said it reminded him of an Ina Garten meal, so that made my day!
My husband loved this–it was moist, very flavorful, and the gravy was delicious!! It looked like a rotisserie chicken from the deli, browned and juicy. I cooked the chicken whole, breast side down, and used lots of spices. This was very easy, and I would definitely try this recipe again.
We thought the chicken was just OK. I used a whole fresh chicken and followed the recipe exactly. I was gone when the crock pot finished and instead of taking it out of the crock my husband picked it apart and left it cooking for another hour. This is probably the main reason ours tasted a bit dry. We did a different whole turkey recipe a few months ago. It was just as easy and twice as delicious.
My husband LOVED the gravy that I made from the beer/chicken drippings, and our chicken was nice and moist. I didn’t love the beer flavor in the chicken or the skin, and our kids thought it tasted “weird.” They ate it with the skin peeled off, and covered in gravy. Like Sarah, I preferred the other whole chicken recipes we’ve done, and next time, I’ll just drink a beer, and make the chicken with the spices. And then have another beer.
- 1 whole or cut up chicken
- ¾ beer (so you can take a few pulls before dumping the rest in the slow cooker)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp parsley
- 1 tsp basil
- ½ tsp pepper
- Place chicken in Crock Pot, breast side down.
- Pour beer over chicken.
- Sprinkle spices on bird.
- Cover and cook on HIGH 4-5 hours, or on LOW 7-8 hours.
- Remove chicken carefully from slow cooker to a platter. Be careful, it will be very tender, and will fall off the bone.
- To make the gravy, skim the dripping off, put them in a saucepan, and sprinkle about a tablespoon of flour into it. Whisk it until combined, and add in either chicken broth or water, about two cups. Continue stirring, and cook over medium high heat until it begins to boil. Turn the heat down to medium low, and keep stirring it for a few minutes, or until the gravy is to your desired consistency.