Crock-pot Beer BBQ Chicken

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I try to make a Crock-pot dinner at least one time a week.  It's perfect for our Tuesday evenings when Mike has to rush off to his bowling league or for Wednesdays when I need to get to youth group.  I can do the prep work in the morning, plug in the Crock-pot and forget about it until I get home.  Then I just heat up a side-dish when I get home from work and dinner is served!

One great thing about this recipe is that it makes a ton!  Sure, it could easily be scaled down, but I prefer to have left-overs.  It freezes perfectly and it makes a great lunch for Mike to take to work.  Also, I should note, if you prefer not to use beer, you can substitute ginger ale, chicken stock, or just water. 

Crock-pot BBQ Beer Chicken

Serves 8-10

You will need:
3 pounds boneless, skinless chicken breasts (about 6 large)
1 Tablespoon onion powder
1 Tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces of beer
32 ounces of barbecue sauce

1.  Season chicken with onion powder, garlic powder, salt, and pepper. 

2.  Place in Crock-pot, then add beer and 24 ounces of barbecue sauce.

3.  Cook on low for 8 hours.

4.  After 8 hours, shred chicken using 2 forks, and stir in remaining barbecue sauce.

Serve on toasted buns.  (Please butter and then broil your buns--it adds so much flavor!)

Source:  How Sweet It Is