Next Post
Peanut Butter Cheesecake Doughnuts with Salted Chocolate Bourbon Caramel.
This post may contain affiliate links, please see our privacy policy for details.
Yesterday, the crockpot become my new best friend.
My oven is broken…again.
To a person who cooks all the time, this is the worst news.
Evvvveeeer.
Especially this time of year. All I want to do is roast this, bake that, broil this and toast that. To say I am bumming out is a major under statement. I guess it is not that bad, I do have a tiny little oven that does work… for now, but I am scared that since it is attached to the big oven – that doesn’t work – that it could go at any time. I am literally praying it doesn’t. This little oven though? It practically fits nothing! A 9×13 inch Pyrex pan just barely fits in (thankfully!). It’s just super hard to cook for eight plus people in an oven that fits only one Pyrex pan. Ugh.
For the next two weeks though (at least!), it’s all I’ve got and as I sit here typing this I am realizing, I should be thankful I at least have that!
You guys like small batch food?? My family is in for a surprise… and possibly smaller waist lines.
So ok, I am done with the complaints for today.
But at least you can understand why I now have all things crockpot on my brain. I guess it is kind of time to be breaking out the crockpot anyway. Some never put them away. I pretty much use mine all year round, but definitely in the fall and winter months the most. However much you use yours, the bottom line is – the crockpot rules. It’s high time I get myself a new one though, especially since I actually just sent mine down to Denver on Monday, full of this Gumbo, and I’m not expecting it back. I did it on purpose. My crockpot is horrible and I have decided I want one of those new fancy ones. Any suggestions? I clearly need one ASAP.
I actually made this Crockpot BBQ Beer Pulled Chicken a week or so ago, in an effort to shove corn into as many recipes as possible. Remember when I told you I was on a major corn bender towards the end of August? Well, I suddenly realized that almost all of my posts for that week contained corn. So I made the decision to spread a few out over September, because really September is one of the best corn months of the season.
But um, I may or may not have sliced up a pumpkin and made some puree today (in my tiny little oven – good thing those pie pumpkins are small!). I sort of feel guilty though, like I am cheating on the last few weeks of summer, but then I look out the window and make myself feel better because, here where I live, fall is in full swing. The leaves on the trees are turning a pretty shade of yellow and wow, it is getting so cold at night. We have also had a ton of rain, so that sort of helps with the whole “get into the mood of fall” thing too. And rain around here means snow on the peaks of the mountains. Yep, more fresh snow this morning up there.
I feel like this simple meal is a good mix of late summer and early fall. It’s got a little corn to keep things fresh, but the rest is all cozy, warm and the perfect food for a colder early fall night. And of course, Thursday night football.
Plus, the popovers?? I normally only make popovers on Thanksgiving and I usually just make them traditional, but corn filled cheesy popovers are so good! Very happy I stepped out of my comfort zone with these. They do not get to the height of a normal popover, but they still have that nice hole in the center. Perfect for filling with the best BBQ chicken.
I hate saying the best, but this pulled BBQÂ chicken really is SO good. It’s the sauce and the fact that it gets slow cooked all day long. Everything is better slow-cooked. So much flavor.
As for the left over chicken you may have (I didn’t have any – too many people here.)? I am thinking this needs to made into a beer bread grilled cheese.
Yes. Yes. Yes.
Next time I am so doing this.
Crockpot BBQ Beer Pulled Chicken with Cheddar Corn Popovers.
Servings: 8 Servings
Calories Per Serving: 586 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
Chicken in the Crockpot
- 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. 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.
Chicken on the Stove
- Heat a large heavy bottomed pot over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the chicken, honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt and pepper. Sear the chicken until almost blackened on both sides. Once the chicken has been seared on both sides, reduce the heat to low and add the BBQ sauce and beer. Give everything a good stir and then cover the pot. Simmer the chicken for 2-4 hours, the longer the better. 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.
Cheddar Corn Popovers
- 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.
- 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. Add the melted butter and blend another 20 seconds or so. Stir in the shredded cheddar cheese.
- Divide the batter among the prepared cups. Bake for 15 minutes. Lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to 20 minutes. Using a small, sharp knife, carefully cut around the sides of each popover to release. Serve immediately.
To Serve
- Split the warm popovers open and fill them with BBQ chicken. If desired top with shredded cheddar cheese and serve with slaw. Enjoy!
So saucy. I love it.
LOVE popovers!!!
They are so good, right?!? Thanks!
Hello Tieghan,
This looks fabulous, my family will love this! My first time posting here and I just wanted to say, THANKS! I have made the chocolate cake that your mother likes! It was a huge hit! My daughters and I really enjoy your recipes and pictures, you are an artist!! 🙂
Awe!! Thank you so much!! That is so sweet and I am so glad you love that cake! Have a great Friday! 🙂
Love your popover pan! So neat. Had no idea they even made them. I always resorted to muffin pan.
Thank you! I got it at Williams Sonoma.
Ohh sorry about your oven. That stinks. I feel your pain. But thank goodness for crock-pots! This meal looks insanely good. That sauce!!! Re: crock pot recommendation. I LOVE my Versaware and this is why: the insert can be used on the stove top. So any recipe that requires browning meat or veggies can be done in the actual crockpot and no need to dirty another pan. And that’s a win in my book! And it looks kind of rustic, which I like!
Yes, thank goodness for crockpots!!
Thanks so much, Liz! Hope you had a great day!
Oh and that crockpot!! OMG I have to look into that! THANKS!
The mini-me upper ovens are similar to an easy bake oven, I’m always surprised they work (but they do, so no worries!). Hope you’re reunited with the big guy soon.
Love this messy, gorgeous dish! I have never used a crockpot; that must change, soon.
Me too! 🙂
Thank you so much, Valerie!
This looks fabulous! My question is I would like to start this recipe on the stovetop like you explain, but then bake it in the oven instead of simmering on the stovetop. What temperature and how long would you recommend if I finish it in the oven?
Hi! I would bake it at 325 for 2-3 hours, but be sure to stir it once or twice to make sure the sauce it not getting too thick. If it gets too thick add more beer. Hope you love this!!
Thanks! One more question – if I use a standard popover pan, would it make 6 or 12 popovers?
6 popovers.
Thanks so much! You are so creative and make such delicious and beautiful recipes!
Oh no I am so sorry to hear about your oven! No wonder you are loving the slow cooker right now. At first I thought you were being in love with fall for slow cooking. But looks like you still come up with exceptionally delicious meals without an oven! This is great I love the addition of the popovers and that messy hands picture is awesome.
Thanks Erin!
My daughter and her friends, who are all in the high school band, come over to my house before each football game on Fridays. I always feed them, but often run out of ideas of what to make, so thank you for posting this today! I am going to try this tomorrow. I am sure it will go over well!
It’s all ready in my crock pot! Sorry for the dumb question…it looked like there was skin on!
I love anything cooked in the crockpot, it’s my best friend in the kitchen! I love this meal, I will be making it as soon as weather cools off!
hi did you leave the skin on or take off first?
The recipe calls for boneless, skinless chicken
I used skin off chicken. Hope you love this!
I believe that with your photography you can make anything look scrumptious. I want to make everything you post!!!
I’ve never made popovers but have always wanted to..That chicken looks so good I love how dark the sauce got as it slow cooked all day…in my house we would have leftovers and in a grilled cheese sounds insanely good.
I love popovers! If you’re looking for a nice slow cooker, I love my all-clad. It’s more expensive than most of them but the insert can go right on the stove for browning. That’s what sold me!
Beautiful pics of a scrumptious looking dinner! Definitely need to try this one.