CROCKPOT CHALLENGE ROUND 2 - Day 5: Crockpot beer pulled BBQ chicken with cheddar corn popovers

Yes, it's as heavenly as it sounds. I recently stumbled across this new site, Half Baked Harvest, and if this recipe is any indication of the quality of the recipes, I'm sold. I made a few adjustments to fit what I had in the house and here you have it! Addie tested and approved so you know it's good.

Beer Pulled Chicken

Ingredients:
3-4 boneless skinless chicken breasts (you could also use thighs or a mix of the two)
2 Tbls honey
2 tsp smoked paprika
1 tsp chipotle chile powder
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp crushed red pepper flakes
1/2 tsp salt and pepper
3 c. BBQ sauce (see below for a homemade version)
1 c. beer

Directions:

1. Lightly spray the crockpot with non-stick spray. 

2. Place the chicken in the bowl of a crockpot.

3. Mix the paprika, chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt, pepper and sprinkle over the chicken.

4. Add the honey, BBQ sauce and beer. 

5. 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. 

6. 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 (A must to go with the chicken! Why use a store-bought roll when you could stuff the deliciousness of bbq chicken into a warm, cheesy popover?)

If you're like me and want to make dinnertime as easy as possible, you can prepare this the night before and refrigerate until dinner the next night. Mix everything but the melted butter and store it overnight. Then melt the butter, add it to the milk mixture, blend for 30 more seconds and stir in the shredded cheese and go from there.

Ingredients:

3 eggs
1 cup milk (I used 2%)
1 cup flour
1/2 cup fresh corn kernels
1 tsp brown sugar
1/2 tsp salt
3/4 c. sharp cheddar cheese
1 Tbls butter, melted

Directions:

1. Position a rack in the lower third of the oven. Place muffin or popover pan in the oven while it heat up to 450 degrees. 

2. Grease a standard popover pan (6) or a muffin pan (12).

3. Using a blender or food processor, mix the eggs, milk, flour, corn, brown sugar and salt at low speed until combined (about 30 seconds.) 

4. Add the melted butter and blend another 20 seconds or so. 

5. Stir in the shredded cheddar cheese.

6. Divide the batter among the prepared cups and bake for 15 minutes. Lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to 20 minutes. 

7. Using a small, sharp knife, carefully cut around the sides of each popover to release. Serve immediately.

Homemade BBQ Sauce 
(As good as Sweet Baby Ray's without the high fructose corn syrup!)

Ingredients:

1 1/4 c. ketchup
1 c. dark brown sugar
1/4 c. molasses
1/4 c. apple cider vinegar
1/4 c. water
1 Tbls Worchestire sauce
1 Tbls yellow mustard
2 tsp paprika
1/2 tsp garlic powder
OPTIONAL: 1/4-1/2 tsp cayenne pepper (if you like the heat)

1 1/2 tsp salt
1 tsp pepper
OPTIONAL: To thicken sauce, mix 1/8 c. cold water mixed with 1 Tbls corn starch 

Directions:

1. Throw everything into a saucepan over medium-high heat. Stir until dissolved. 

2. Once it comes to a boil lower to medium heat and cook for 5 minutes. 

3. Sauce will thicken (if you would like it thicker, add water/corn starch mixture and stir.)