Categories: Made
Ingredients
- BBQ Chicken
- 2 pounds boneless skinless chicken breast, thighs or a mix of the two
- 2 tablespoons honey
- 1 tablespoon smoked paprika
- 2 teaspoons chipotle chile powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt and pepper
- 3 cups of your favorite BBQ sauce
- 1 cup beer (I used pumpkin beer!)
- Cheddar Corn Popovers
- 3 eggs
- 1 cup whole milk (or 2%)
- 1 cup flour
- 1/2 cup fresh corn kernels
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 3/4 cup sharp white or yellow cheddar cheese
- 1 tablespoon butter, melted
Directions
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Chicken in the Crockpot
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Place the chicken in the bowl of a crockpot. Add the honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt, pepper, BBQ sauce and beer.
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Cover and cook on low 6-8 hours or on high 4-6 hours. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.
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Cheddar Corn Popovers
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Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. Grease a standard popover pan or 12 muffin/cupcake molds.
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Using a blender or food processor, mix the eggs, milk, flour, corn, brown sugar and salt at low speed until just combined, about 30 seconds.
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Add the melted butter and blend another 20 seconds or so.
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Stir in the shredded cheddar cheese.Divide the batter among the prepared cups.
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Bake for 15 minutes. Lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to 20 minutes.
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Using a small, sharp knife, carefully cut around the sides of each popover to release. Serve immediately.!
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To Serve
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Split the warm popovers open and fill them with BBQ chicken. If desired top with shredded cheddar cheese and serve with slaw. Enjoy!