Recipe: Yummy Shredded Stout BBQ Chicken

Shredded Stout BBQ Chicken. My family loves traditional pork barbecue served over mashed potatoes. I swapped the pork for chicken in honor of the delicious chicken barbecue my childhood church used to serve at its annual fundraiser. I also love cornbread and think that this yummy chicken.

Cook up a few pounds to stash in the freezer, then dole it out for weeknight meals all month long. This Crock Pot BBQ Chicken has come in handy a lot this week while I've been oven-less, but it's actually been my go-to dinner option for the past few summers. It's a great and simple dinner option any time of the year, but especially during the summer when the weather's too hot and humid for me to. You can cook Shredded Stout BBQ Chicken using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Shredded Stout BBQ Chicken

1. Prepare 2 1/2 lb of boneless chicken thighs.
2. You need 4 of buns.
3. Prepare 1 tbsp of olive oil.
4. You need 1/3 cup of onion, chopped.
5. You need 3 clove of garlic, minced.
6. Prepare 1/3 cup of brown sugar.
7. Prepare 2 tsp of smoked paprika.
8. You need 2/3 cup of ketchup.
9. It's 2 tbsp of Dijon mustard.
10. You need 1 cup of stout beer.
11. You need 1/4 cup of soy sauce.
12. You need 2 tbsp of Worcestershire sauce.
13. It's 1 tsp of hot sauce.

Foolproof Shredded BBQ Chicken Burgers made with a homemade BBQ sauce and zero work because it all happens in your Crock-Pot! I know it's not technically slow cooker season, but whatever. This shredded BBQ chicken is a simple, zesty, and flavorful shredded BBQ chicken. This chicken can go in pasta dishes, over rice, or in a tortilla.

Shredded Stout BBQ Chicken step by step

1. Preheat oven to 325°F..
2. In a dutch oven, heat olive oil over medium heat..
3. Add onion and garlic. Cook until onions begin to brown. About 5 minutes..
4. Add remaining ingredients except chicken and stir until combined..
5. Remove from stove and add chicken. Make sure chicken is completely covered by the sauce. Cover with lid..
6. Bake in the oven for 90 minutes or until chicken is extremely tender..
7. Remove dish from the oven. Use a slotted spoon to remove the chicken from the dish..
8. Put the dutch oven on the stove uncovered over high heat and bring to a boil..
9. Reduce the liquid until desired thickness, around 10-15 minutes..
10. In the meantime, shredded the chicken using forks. Return chicken to sauce and toss to coat..
11. Serve on buns..

This recipe is extremely versatile, tasty, and perfect for summer! I mentioned on my blog a few weeks ago how I forget to use my slow cooker in the summer. Rivermouth Stout BBQ sauce glazed chicken, roasted corn and black bean relish, shredded cheddar, and tomatoes on organic romaine topped with crispy tortillas and avocado. Salsa verde shredded chicken, pico de gallo, shredded lettuce, queso fresco. So simple, so delicious, and we had shredded chicken for days!