Crock Pot Picante Chicken

If you are looking for a new way to prepare chicken that is uncomplicated and delicious, look no further. It could not get any easier than this! Just three ingredients. A great thing about this recipe is that it is versatile. I prefer to serve it with white rice, but you can make enchiladas with the finished product, or eat it on a sandwich. I have added Velveeta after it has cooked and used it as a dip. It can be used in a casserole, I just keep thinking of ways to use the leftovers.
This one comes to my from one of my husbands co workers, Patrick. He gave it to me several years ago. I had forgotten about it until a few days ago I was standing in front of an open pantry door, waiting for some inspiration, with little motivation. One of those days when you just don't want to deal with cooking, but you gotta eat. We all have them. I saw a jar of picante sauce that had been in there so long it sort of became completely unnoticed. (hope that makes sense) Then it hit me... Patrick! That chicken! Cool. Exactly what I needed, something easy and delicious. So I grabbed a can of cream of chicken soup along with it and had dinner started in no time at all.
So, in honor of Patrick, here an easy dinner idea.
Enjoy!

4 or 5 large boneless, skinless chicken breasts
1 16 ounce jar picante sauce
1 can cream of chicken soup

I cut the breasts in half so they will cook more evenly.
Salt and pepper chicken and  place in crock pot.
Mix the picante sauce and soup together and pour over chicken. Stir it and cook until done.
4 to 5 hours on high is what I do.
It is even tastier the next day, if it lasts that long.

Beer Butt Chicken

It's exactly what it sounds like...a chicken with a beer in it's butt. Whoever came up with this one had a sense of humor, and a knack for knowing what's delicious! May I also mention that it is ingenious and resourceful. I can't think of a better way to use that can of beer that has gotten pushed to the back of the refrigerator. It is wonderfully juicy and flavorful. Why not let that chicken stand on it's own two feet, one last time?

This needs to be cooked on indirect heat for best results. If you are using charcoal, place the coals on one side of the grill. For gas grills heat only half of the burners. I suppose you could also use the oven. I would suggest a 350 degree oven.

Remove the neck and giblets from the chicken cavity. Rinse and pat dry.
Rub the chicken with vegetable oil.
Mix up a dry rub of salt, pepper, thyme, sage, Whatever you like, this is up to you.
Rub this generously all over chicken.
Open a can of beer and drink about half of it, you only need half for the chicken.
I like  to put a sprig of rosemary and some fresh sage in the beer can for added flavor.
 Now it's time to place the chicken on the beer can . Once it is sitting up real straight and pretty, using the legs and can sort of like a tripod, sit it on the cool side of the grill.
Cover the grill and do not disturb for one hour.
After an hour check it for doneness. it needs to be 160-165 degrees internal temperature.
Check every 15 minutes, refreshing coals if necessary.
It usually takes about 1 1/2 hours to cook if you are using a 4 to 5 pound chicken.
If you don't have a meat thermometer, pierce the thigh, when juice runs clear it's done.
When you get ready to remove the chicken from the grill you will need to place a large spatula under the can bottom and use tongs for the top portion. Put it on a tray and allow to sit for 15 minutes.
Lay chicken down and carefully remove the can.
It will be hot and maybe stuck. Please be careful.
Enjoy!