Friday, August 10, 2012

Mexican Style Slow Cooker Beer Chicken



When it is summertime I am always looking for meals to make that don't heat up my kitchen. Not that it gets that hot here very often, but once in a while it can sneak up on us so I want to be prepared when it does. So when I ran across a recipe for Beer Crockpot Chicken on My Daily Dish my curiosity was peaked. I mean what is not to like about the idea? Beer + chicken + crockpot + cheap = dang good idea in my book! 

I had it stashed in my "going to make someday" file when I had one of those days. You know what I mean. I call them manic Mondays but really they hit anytime they want. I had been working on blog posts and recipes all day when I looked up at the clock and realized UH OH it is 1:00 and I haven't planned dinner! I rushed out to the fridge, no meat to be found, thought quickly about a salad but Kevin would shoot me (just kidding folks no need to call 911) if I sat a salad in front of him and called it dinner. The I thought about the beer crockpot chicken recipe. I vaguely remembered something about the fact that you could use frozen chicken and it would still be ready in 4 hours! No way right? Yes way.....I am serious!


I ran to my freezer, OK well maybe I walked briskly, and grabbed the frozen chicken thighs. With chicken in hand I snatched a beer out of the fridge and to my crockpot I went. within a few minutes I had the meal cooking away and I was back to work on the computer, my stress relieved. As I finished my work for the day I realized there was a very pleasant smell coming from my kitchen. I was still a bit skeptical that it was actually going to be done when that timer went off.  Shock of shocks it was! Plus it was so tender it was amazing. Kevin loved it so I knew it would be a keeper. Gotta love low impact cooking hehe

Fast forward to one of my late night, unable to sleep, thinking about food sessions. You know my love for Mexican food so I thought why not use the seasonings I use for my Mexican style chicken recipes. DUH what took me so long to think of that? So I took a trip to the store and picked up a 6 pack of  a dark Mexican beer, a pack of chicken thighs, and some corn to grill for a side dish. I was excited to give my recipe a try. 

Kevin came home after it had been in the cooker for about 2 1/2 hours and immediately asked what smelled so good. Seriously, the smell was amazing! I couldn't wait for it to finish cooking. Finally 4 hours were up and we dove in to the chicken like we hadn't eaten in a week. I don't think we even left the kitchen, we just stood at the island and scarfed it down. Kevin's only complaint? Was that I hadn't made more! 

As I said, I used frozen thighs the first time and they were perfectly cooked on high for 4 hours. Depending on your cooker I would say 4 to 6 hours would be fine on high or 8 to 10 hours on low. I cooked the thawed chicken for 4 hours on high and it was falling off the bone, so I would say no more than 4 hours if your chicken is fresh and 7 to 8 at the most on low.

Whether you make the original recipe, or my Mexican version, I know you will love it and keep it as a "go to" recipe for a nice stress free week night meal.


Mexican Style Slow Cooker Beer Chicken
adapted from Beer Crockpot Chicken by My Daily Dish

6 to 8 bone in skin on chicken thighs
1 bottle of dark Mexican Beer (I used Modelo Negro)
1 teaspoon ground cumin (I used roasted ground cumin by McCormicks)
1 teaspoon Mexican chili powder
1 teaspoon garlic powder
Salt and pepper

Mix all of the seasonings in a small bowl. Sprinkle each thigh with the seasoning blend and place them in the cooker. Pour in the beer (I pour it down the side so I don't rinse the seasoning off the top of the chicken. I just think it is pretty with the seasoning on it) cover the cooker and set your time.

Frozen - 4 to 6 hours on high or 8 to 10 hours on low
Thawed - 3 to 4 hours on high or 7 to 8 hours on low

ENJOY!!


24 comments:

  1. Sounds zesty and great for summer!

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    1. Thanks! It really is good and sooo perfect to beat the heat of summer.

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  2. This looks great! I live in Greece and can't easily find dark mexican beer, only Corona! Is this like an ale? Or a guiness type beer? I'm guessing lager wouldn't do!

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    1. OH no you could use Corona if you need to. I just prefer to use Modelo Negro when I cook Mexican food. It isn't as heavy as Guiness. Somewhere in the middle. I hope that helps.

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    2. Actually, Modelo Negro is a Dark Munich Lager.
      Sorry i'm a few days late on saying this.

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    3. WOW I have always thought it was a Mexican beer.

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    4. I assumed that as well, but when I decided to make this dish I decided to do some research in what you added in to it to see if there was any real room for change and ended up finding it out, great recipe btw.

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    5. Aahhhh it is brewed in Mexico so that is why it has a Spanish name. I am glad you enjoyed the recipe and thanks for the info!!

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  3. This is in my crock pot right now! Smells sooo good!

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  4. I made this last night and it was so good. I used thighs, legs and wings then shredded the meat for soup. But if I had known it was going to be this good and this flavorful, I would have just served the chicken pieces with rice and black beans.

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    1. I am so glad you enjoyed it! It is one of my favorite crockpot meal!!

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  5. Bobbi, My husband and I love this recipe. It has become our "go to" recipe when we aren't quite sure what to cook! We have made Tortilla soup and Chicken Divan using this recipe and tonight we're having the chicken with a couple of undecided sides! Thank you for posting/sharing this wonderful recipe!!!

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    1. I am so happy :) I love hearing that my recipes have become favorites to people!! We love this one too!

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  6. I like your tip about pouring the beer down the sides of the slowcooker as not to wash off the spices! Do you think this would be just as good with just boneless skinless chicken cutlets?

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    1. I would think so. I use the thighs because they are more moist. But with the beer I think it would be fine.

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  7. I made the chicken at first it browned looked amazing. Than checked it and the chicken was washed out. How did you get yours to brown so nicely?

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    1. I seasoned the things and then laid them in carefully pouring the beer against the side of the slow cooker so it doesn't wash the seasonings off. I used to just pour it in, and they tasted good, but I liked the browned look. You could also do a quick sear in a skillet, but I was trying to make it as quick and easy as possible.

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  8. I have some sensitivities to alcohol. Will all of the alcohol in the beer be cooked out by the time the chicken is done?

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    1. I would assume so but am not completely sure. It does boil in the slow cooker and I know in a skillet or soup pot that causes the alcohol to evaporate, but in a slow cooker I am just not positive.

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  9. Another way to get the beer in without washing off the spices is to add the beer first then sprinkle the spices on top of the chicken already in the cooker, that way you don't loose any spices either and the chicken gets that great browned look too.

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