Slow Cooker Drunken Chicken (Yats dupe) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Base:
Lager Beer, 1 bottle
Chicken Stock, 3 C.
Olive Oil, ½ C.
Stewed Tomatoes, 1 (12 oz.) can
Garlic (crushed, minced, or chopped), 2 tsp.
(Frozen) Chicken Thighs, 2–3 lbs.
Spice Mix:
Cayenne, 1 tsp.
Black Pepper, ½ tsp.
Crushed Red Pepper, ½ tsp.
Chili Powder, 2 tsp.
Paprika, 2 tsp.
Thyme, 2 tsp.
Basil, 2 tsp.
Sage, 2 tsp.
Rosemary, 2.5 tsp.
Bay Leaves, 3
Bread Crumbs, 1.5 C.
To Serve:
White Rice, 3 C.
Table Salt, to taste*
Louisiana Hot Sauce, enough
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Directions: |
Directions:1.) Turn a medium sized slow cooker on low. Throw in chicken to make bottom layer.
2.) Mix all the dry ingredients/spices (except bay leaves) and the bread crumbs together in a separate, medium bowl.
3.) Pour in beer, stock, olive oil, garlic, and stewed tomatoes in with dry ingredients, pour over chicken. If you’re using frozen thighs, it’s okay if the chicken is sticking out of the top, it’ll melt into the mixture soon enough.
4.) Cook on low for 6 hours. Stir occasionally to ensure the tomatoes and bread crumb mixture don’t stick to the side and bottom of the pot (it generally doesn’t, but you do you).
5.) Shred chicken in-mixture for the last half hour of cooking; use 2 forks.
6.) Cook white rice in preferred method for serving.
7.) When done, remove the bay leaves. Serve the chicken and sauce over white rice, season with salt* to preferred taste and douse in preferred amount of Louisiana Hot Sauce.
8.) For leftovers, spoon into 18 oz. containers and refrigerate up to a week. Freeze, as far as I’ve found, forever. To reheat from frozen, plop frozen block of drunken chicken into a pot and reheat over medium-low heat, stirring and flipping occasionally, until melted and hot. To reheat from thawed, pour mixture into a pot and reheat over low heat until hot.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:6 hours |
Personal
Notes: |
Personal
Notes: I think this is better than the real thing!
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