Crock Pot Chicken and Vegetables Braised in Beer

Based on an Internet recipe
Serves 4 to 6.

I was bouncing around the Internet one night looking for something new and easy to do with chicken. I found this recipe and thought, “beer, chicken and chili sauce, how bad can it be?”
Well, let me tell you it is not bad at all. In fact it is a great chicken recipe.
And, simple, too. Brown the chicken, sauté the vegetables and then dump everything into the crock pot and cook on low.
This dish has flavor to spare and is absolutely delicious.

Recipe follows.


4 to 6 boneless chicken breast halves
2 cans (12 ounces) beer
1 bottle chili sauce (12 oz)
4 to 6 medium potatoes, peeled and cut in 2-inch chunks
2 ribs celery, sliced
4 carrots, peeled and sliced into 1-1/2-inch chunks
1 medium onion, thickly sliced
1/4 cup flour, mixed with a little cold water to make a smooth paste or 1/4 cup of pearl tapioca finely ground in a spice grinder
fresh chopped parsley, to garnish, optional


  1. In a skillet or the metal crock pot pan (if you have one), place two tablespoons of vegetable oil in the bottom and heat the oil until shimmering (that’s hot).
  2. Add the chicken, skin side down, and brown for about five minutes. Turn the chicken over and brown the other side.
  3. Remove the chicken.
  4. Add some of the left over beer to the pan to remove the small bits on the bottom of the pan.
  5. Add the celery, carrots and onion to the pan and sauté for about three or four minutes just long enough to have the vegetables soak up some of the flavor in the bottom of the pan.
  6. Holding out the flour mixture or the ground tapioca, combine all ingredients including any liquid in the skillet in the slow cooker.
  7. Cover and cook on LOW for 5 to 7 hours, until chicken is cooked through but still moist.
  8. Add flour and water paste or ground tapioca to the sauce during the last 30 to 45 minutes of cooking to thicken the liquid.
  9. Continue cooking, covered, until sauce is thickened.
  10. Using a slotted spoon, remove the vegetables and chicken and arrange on a large serving platter.
  11. Serve sauce separately.
  12. Garnish with parsley, if desired.

1 Response to “Crock Pot Chicken and Vegetables Braised in Beer”

  1. 1 hcg pellets September 11, 2014 at 7:44 pm

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