Tasty Tuesday: Crockpot Chicken Philly

I love crockpot recipes because let's be honest...cooking with an almost 3-year-old is kind of a nightmare. Besides, E likes to eat early so juggling feeding him and cooking is even worse. I also like crockpot meals because you can be gone all day and you come home and your house smells amazing and your dinner is done! I made this quick and easy dinner because I knew I was going to a meeting and I would be leaving early but still had to feed the boys (they'd probably head for Sam's pizza if I didn't make dinner). I found this recipe here and it really is awesome! I will suggest that you use a beer that you like because you can taste the beer in the recipe (though the alcohol cooks out). My husband asked why I didn't use a cheap beer...honestly, I don't want to drink a cheap beer, much less eat one :)

Season chicken breasts with salt, pepper and paprika.

 In the bottom of your crockpot, layer peppers and onions. Add garlic evenly over top.

Place chicken on top and then pour in beer. Cover and cook for 6-8 hours on low. Around 6 hours, begin shredding the chicken using forks or kitchen tongs. 

 About 15 minutes before serving, completely shred chicken and toss thoroughly to coat. Keep mixing and tossing to combine the chicken, peppers and onions and all of the liquid should become absorbed.

Stir in the grated cheese then turn your crockpot to the "warm" setting (or simply turn it off and keep it covered) and cover for 5 minutes. Serve!

Ingredients
2 green peppers, sliced
2 sweet onions, sliced
4 garlic cloves, minced
1 1/2 pounds boneless, skinless chicken breasts
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
8 ounces of your favorite beer
8 ounces freshly grated white cheddar cheese
whole grain buns, toasted

Directions:

Season chicken breasts with salt, pepper and paprika.

In the bottom of your crockpot, layer peppers and onions. Add garlic evenly over top. Place chicken on top and then pour in beer. Cover and cook for 6-8 hours on low. Around 6 hours, begin shredding the chicken using forks or kitchen tongs. About 15 minutes before serving, completely shred chicken and toss thoroughly to coat. Keep mixing and tossing to combine the chicken, peppers and onions and all of the liquid should become absorbed.

Stir in the grated cheese then turn your crockpot to the "warm" setting (or simply turn it off and keep it covered) and cover for 5 minutes. Serve!

Honestly when I made this, I forgot to make sides...oops! But in the future, I'd totally serve it with potatoes and a veggie of your choice!

Xo,