I’ve wanted to try beer can chicken, but Glenn wouldn’t fire up the grill just for a bird. This is my crock-pot version (written for a 6-1/2 quart oval Crock Pot):
- 1 can (12 ounces) beer
- 1 chicken (7 – 8 lbs)
- About 4 Tbsp All-Purpose Barbecue Rub or your favorite commercial rub
Crack open that beer (I used Miller since we had a butt-load left over from our Summer Solstice cookout). If you can stand to, drink half, otherwise pour half of it out. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels and season cavity with 2 tsp of the rub, and another 1 tsp in the neck hollow. Sprinkle remaining rub all over the outside of the chicken and rub into skin.
Place chicken in a 6+ quart slow cooker (I used my 7 quart oval). While holding the bird butt-side up, pour the remaining beer inside the cavity. It will most likely spill out through the neck, so don’t worry if you can’t pour it directly into the cavity. Cover and cook for 4 to 6 hours on low. Definitely check it at four hours. Mine was partially frozen so I let it go for six hours. It completely fell apart, but it was still oh so good!
Serves 4 to 8, depending on whether or not there be teenage boys eating.