Break out the slow cooker to make INCREDIBLE shredded chicken! This is one of my go-to recipes when I need a hassle-free recipe that feeds a crowd (especially around the holidays). Throw a few ingredients into your slow cooker, set it, and forget it (do you remember those infomercials?) Then I usually whip up a quick gravy to finish it all off. Your loved ones will thank you for making this for them.
There are many shredded chicken recipes out there, but this recipe calls for beer and butter. It’s worth repeating – Beer AND Butter! What do they say? Butta’ (and beer) make everything betta’. Or something like that.
When it comes to beer, there are a million styles and varieties to choose from, but for this recipe I think it’s best to use any type of light beer. We typically use a can of Miller Lite, but any light lager will do. Don’t be afraid. The beer adds a nice dimension to the meat that’s mild yet tasty. So don’t skip this step! Then we get to glorious, glorious butter. Butter adds a silky richness to the chicken. It’s a scrumptious combination. Trust me, I’m from Wisconsin. I know my beer and butter.
Spray the slow cooker with non-stick cooking spray or use a liner. Place chicken breast in 5 quart slow cooker. Add the beer, chicken stock, butter and soup mix. Cover and cook on high for 1 hour, then low for 6-7 hours until meat is tender and shreddable. Shred meat and keep warm while you prepare the gravy.
Melt 2 Tablespoons unsalted butter in a small pot. Add flour and whisk, cooking for 1-2 minutes (it should be paste-like). Use 1 cup of chicken stock from the slow cooker mixture (or your own) and slowly incorporate it into the flour/butter roux while continuously whisking. After all of the liquid is incorporated and no lumps remain, raise the heat to medium/medium high until the gravy simmers. Add pepper, salt, and cayenne. Simmer for 2-3 minutes until the gravy thickens. Add gravy to chicken in slow cooker, mix, and serve on hot, tasted rolls.
Blog warning: This post is filled with extreme excitement. Only food lovers should continue.
I am a huge veggie burger fan. From Gardenburgers, to homemade Black Bean Burgers, I love veggie burgers of all shapes and sizes. I have eaten many veggie burgers in my day, too many to count, but this quinoa burger takes the cake.
I have to say, I’ve made many dishes that I have enjoyed. Heck, I love food so that’s not too difficult to understand, but to be honest, I haven’t been this passionate about a meal in quite awhile.
I’ve absolutely fallen in love with this crispy quinoa burger!! The combination of the sweet and tangy beer caramelized onions, gooey swiss cheese, runny egg and crunchy potato chips is extremely messy and completely SATISFYING! This is a burger that even a meat-eater will love.
This is definitely my new ‘go to’ when I am craving something comforting and vegetarian.
SO YUMMY! The egg comes highly recommended but whatever you do, don’t skimp on the potato chips. This burger needs that extra crunch!! Call these burgers QuinWOW burgers.
QuinWOW Burgers with Beer Caramelized Onions and Swiss
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 4-5 Burgers
Serving Size: 1 Burger
2 cups cooked quinoa (cooking your quinoa in vegetable broth will add a TON of flavor!)
1 cup cannellini beans, mashed
1/2 cup diced mushrooms, cooked (I used baby bellas)
1/2 cup panko bread crumbs
1 large egg, lightly beaten
1 large clove garlic, finely chopped
1 teaspoon chile powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup sharp cheddar cheese, shredded
4 tablespoons vegetable oil
4 of your favorite burger buns (I used brioche), toasted
4 eggs cooked to your liking, optional but highly recommended
Potato chips, plain or salt and pepper chips are recommended
Beer caramelized onions
1 tablespoon butter
1 large sweet onions, thinly sliced
1 pinch of salt
1 cup or so beer (I used a lager)
In a bowl combine the quinoa, mashed cannellini beans, mushrooms, bread crumbs, egg, garlic, chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties. Place on a plate and put
Caramelize the onions. Heat a large skillet. Add 1 tablespoon butter over medium-high heat. Add onions and salt and cook for a minute or two, stirring frequently.
At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook. Do this until the 1 cup of beer is gone or the onions are caramelized to your liking and the beer has mostly evaporated. Remove the onions from the skillet and keep warm.
In the same onion skillet add 3-4 tablespoons vegetable oil and heat to medium-high heat. Grab the quinoa burgers and smash them into the pan until they form a patties, about 1/2-inch in thickness. Cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the swiss cheese, cover the pan and cook 1-2 minutes or until the cheese has melted.
To assemble the burgers, place each burger on a toasted bun, top with equal amounts of caramelized onions, the runny egg and crispy potato chips. Grab some napkins and DEVOUR!
You imagine your lips touching a frosty glass of crisp beer and the initial rush of flavors that tickle your taste-buds in a carbonated frenzy.
Ahhh… that’s the good stuff right there.
I came home, wanting that very beer. Unfortunately I had to sacrifice a pint of blood first.
Yeah, that alligator-like creature is my thumb.
You know, you try to do good in this world and sometimes it bites you in the ass. I was replacing my frosty glass with another glass when BOOM!!!!!!! I knocked the edge of it on something and shoved the busted end straight into my thumb.
How often do you use your thumb anyway?
R.I.P. little guy.
You know, in all honesty? I wont really miss that pint glass.
Anywho, the moral of this story is… when you really want a brewski, you should get a brewski.