I don’t generally cook with beer or wine… I suppose I worry that the alcohol won’t totally cook out, and the one time I decided to get wild and add some Guinness to my beef stew it ended up bitter. That was a sad day.
I keep hearing about this magical beer chicken, though. The most simple recipes call for little more than chicken and beer, but some call for herbs and spices. You apparently end up with super moist and flavorful chicken, just for pouring a beer in the pot.
And maybe pour one out for your homies.
…What? I don’t know…
Coincidentally, I happened to see Guinness Blonde at the store recently. I love Guinness, and I wanted to try this new, lighter version…I can’t remember the last time I actually purchased beer, let alone drink one, so I’d been hoping to see it in a 40 ounce bottle. Of course I’d need a brown paper bag with it because I’m super classy…Ok, really I wanted to find a 40 because I couldn’t justify spending the eleven freaking dollars for a sixer of beer just so I could drink one. You know what? I’m getting way off topic. Back to the chicken.
(I did end up buying a six pack of the Guinness Blonde, but from a liquor store for eight bucks.)
Not only is this the best chicken ever, but it was insanely easy. I did toss a few extra ingredients in there, but nothing wild or hard to prep. You should totally put this on your meal plan soon, if you’re the type to be that organized.
Crockpot Beer Chicken
3 large boneless, skinless chicken breasts
1 12 ounce bottle Guinness Blonde (or your favorite beer)
About 1/2 of a medium yellow onion, roughly chopped
2 stalks celery, sliced
3 garlic cloves
About a cup of chicken broth
3 or 4 small to medium potatoes, cut into chunks
Salt and pepper
Trim any excess fat from your chicken, then place it in the bottom of your crock pot along with the onions and garlic cloves. Pour in beer, crack some pepper over everything and sprinkle in a little salt. Put the lid on and let it cook on high for about four-ish hours.
After four hours, add the chicken broth (I dissolved chicken bouillon in a cup of hot water), celery, carrots, and potatoes. Turn the crock pot to low and let it go for at least another three hours.
Serve this chicken with this delightful warm cauliflower and herbed barley salad from Bon Appétit, and maybe a hunk of warm, crusty, French bread to soak up the juices.
This made a really satisfying meal, and the leftovers make excellent sandwiches. I think I’ve managed to finally conquer my fear of cooking with beer…Now I may be adding it to everything!