Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to Crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.
1. I've found that *thinner* barbecue sauce works better than thicker sauce (like Sweet Baby Ray's). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don't use my homemade barbecue sauce.
2. If you don't want to use beer, you can try a ginger ale, chicken stock, or even water.
3. This makes a ton of chicken and I usually freeze immediately freeze a container for later.
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|Serving Size: 1 Serving (313g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 152.3mg||5 %|
|Potassium 266.8mg||7 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 41.8g|
|Protein 0.3g||0 %|
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Calories per serving: 186
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