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.
Then 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 into 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 weeknight meal.
slow cooker, crockpot, chicken, recipe
Easy Recipes, Slow Cooker, Chicken
Yield: 4 servingsAuthor: Bobbi Hass-Burleson
Mexican Style Slow Cooker Beer Chicken
This ridiculously easy chicken recipe is full of Mexican flavor that I know you will love., Keep it as a “go to” recipe for a nice stress-free weeknight meal.
prep time: cook time: total time:
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 McCormick)
1 teaspoon Mexican chili powder
1 teaspoon garlic powder
Fresh cracked black pepper
Mix all of the seasonings in a small bowl.
Pour the beer into the bottom of the slow cooker.
Sprinkle each thigh with the seasoning blend and carefully place them in the slow cooker making sure not to wash the spices off with the beer.
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
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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.
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.
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!!!
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.
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.
Mmmm my house is smelling good right now Bobbi! 4-1/2 hours later (frozen thighs) and it is ready and bursting with flavor. This would go so well with your frijoles borracho recipe but I had no more beer, drank it while prepping, haha. This recipe is a keeper. Thanks for sharing!
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….