Whiskey and Beer BBQ Chicken Sliders

We recently hosted our annual summer party and had fantastic time (as usual). The problem is, we had a TON of leftover beer. Now wait, before you say "I see no problem with this" just know that I would normally agree with you. But it's Budweiser. And although Bud is a great beer, it's not something we normally drink. Since I hate wasting any precious adult beverages, I've decided to keep making stuff with it until it's gone :)

You might remember from last week when I made Super Easy Beer Bread with it. Well now we're on to the next installment of beer cooking! And I don't know about you, but how could Whiskey and Beer BBQ Chicken NOT be good?! Plus it's from the crockpot (double bonus!). It starts basically like my BBQ Pulled Chicken, but taken to the Nth degree!

Ingredients:

• Sauce ingredients:



• 1 cup prepared bbq sauce



• 1 can (12 oz) beer



• 2 TBSP whiskey



• 1 tsp seasoning salt (I use Lawry's)



• 1 tsp pressed/minced garlic



• 1 tsp ground mustard (I used a garlic kind from my local market, but anything will work)



• 1 tsp buffalo wing or other hot sauce



• Other stuff:



• 2 chicken breasts



• Chicken broth



• Bread of choice (slider buns or hoagies cut into thirds)



• Pickles and olive for garnish

Directions:

• Place chicken breasts and some chicken broth into your crockpot. Heat on low for 7-8 hours depending on how fast your crockpot cooks. You can also knock this out in 4 hours on high!



• After fully cooked, take out chicken breasts and place on a plate for shredding.



• Gently shred the chicken breasts. The easiest way to do this is with two forks - put one fork in the chicken breast to hold it steady and use the other to pull chicken apart.



• In a saucepan, heat sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching.










• Remove half of the sauce to 2-cup liquid measuring cup; set aside. Stir shredded chicken into remaining sauce in saucepan until evenly coated. Heat over medium-low heat until hot.



• Place about 1/3 cup chicken mixture on bottom of each slider bun; top with bun top. Garnish each sandwich with three pickle chips and two green olives. Serve with remaining sauce.

Tangy, spicy, delicious! This would be great for football season. Just mix the chicken and sauce together then return to the crockpot on low. You can also just put your garnish on toothpicks ahead of time. Your guests can help themselves to a delicious chicken slider whenever they want! Now that I think about it... this Whiskey and Beer BBQ Chicken would be awesome for BBQ chicken pizza! Or BBQ chicken nachos! Oh wow, the possibilities are adding up quickly...

Source: Betty Crocker