Categories: Entrees

Ingredients

• 2 1/2 pounds boneless, skinless chicken thighs/breasts
• 1/4 cup olive oil
• 1/2 cup flour
• 1/4 cup chicken broth
• 2 15-oz cans of diced tomatoes
• 1 12-oz bottle of beer
• 2 Tbsp garlic powder
• 1 Tbsp thyme
• 1 tsp black pepper
• 1 tsp white pepper
• 1-2 tsp cayenne pepper (depending on desired heat level)
• 1 tsp oregano
• 1 tsp paprika
• 1 Tbsp salt
• 1 Tbsp molasses
• 4 bay leaves

Directions

1. In a heavy pot, add oil and add your flour (if using coconut oil, melt the oil before you add the flour). Cook until your roux is the color of peanut butter.

2. When your roux is a nice brown, add all your ingredients except for the chicken and stir.

3. In a crock pot, place your chicken in the bottom of the insert. Pour your roux/tomato/spice blend over the chicken. Stir. Place the lid on your crock pot and cook on high for 1 hour. Turn down to low and cook for an additional 5 hours.

4. When your chicken is cooked, remove and discard the bay leaves and take two forks and shred your chicken. Replace chicken back into pot and stir. Let sit 10 minutes with the lid removed before serving.

5. If desired, you can thicken with corn starch. Mixture will thicken as it cools/stands.

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