Crock Pot Beer Chicken
Prep time
Cook time
Total time
Fall apart tender beer chicken cooked whole in the crock pot with potatoes and onions.
Serves: 3-4 servings
  • 1 3-4 pound chicken, cleaned and patted dry
  • 3 tablespoons + 1 tablespoon olive oil, divided
  • 6-8 small potatoes, halved
  • ½ a large onion, roughly chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon mustard powder
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • 1 12-ounce beer (I recommend something on the sweeter side, like a summer ale)
  1. Clean and halve your potatoes, chop your onion, and add both to your crock pot. Combine your salt, oregano, paprika, mustard powder, red pepper flakes, and black pepper in a small bowl. Drizzle 3 tablespoons of olive oil over the potatoes and onion, then sprinkle in half of your spice mixture. Toss to coat.
  2. Clean your chicken and pat it dry (remember to remove any gizzards from the inside). Rub the chicken with the remaining spice mixture and 1 tablespoon of olive oil. Place the chicken on top of all of the vegetables, then pour the beer around the chicken (not directly on top of it). Turn your crock pot on "high" for 4-5 hours, until the chicken is cooked through.
  3. Now, you can definitely go ahead and serve your chicken straight out of the pot, but if you have the time, turn your broiler on, place the chicken pieces and potatoes on a baking sheet (be careful pulling them out, as the chicken will be fall-apart tender at this point) and broil for 2-3 minutes or so, to crisp everything up just a bit and give it a nice color.
Recipe by The Crepes of Wrath at