Crock Pot Beer Chicken Recipe – 3 Points +

Crock Pot Beer Chicken

Got some beer still left over from the 4th of July? Well this Beer Crock Pot Chicken Recipe is the perfect way to use some of it up! Just a few ingredients, plus a bottle of your favorite beer tossed into a crock pot makes some of the most delicious chicken I’ve ever tasted. It’s so simple, yet the end result is delicious. I made my Beer Crock Pot Chicken with Guinness because that is my absolute favorite beer, but any kind will work. Though I made mine using just chicken, you can also add in some veggies if you’d like. And at just 3 Points + per serving, this Weight Watchers Crock Pot Chicken Recipe is an ideal main course. Pair it with your favorite sides (I served Bacon Mashed Potatoes and a Black Bean and Corn Salad). The chicken comes out moist, delicate, and perfectly delicious. This would make a great, easy Weight Watchers Fourth of July Recipe or Super Bowl Recipe too. Enjoy!

Crock Pot Beer Chicken

A wonderful and easy Chicken Crock Pot Recipe that tastes great and has just 3 Points +. This Slow Cooker Beer Chicken also makes a great Weight Watchers Super Bowl Recipe idea.


  • 2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
  • 1 bottle or can of your favorite beer (I used Guinness)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper


  1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
  2. Feel free to change out the spices and herbs and use whatever you’d like.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 8 servings
Serving size is 1 chicken breast
Each serving = 3 Points +

PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber


  1. This is amazing. Ridiculously juicy.

  2. I made this but when the chicken was fully cooked I transferred it (just the chicken none of the liquid) to a baking pan and brushed each piece with BBQ sauce then put it under the broiler for 5 to 10 minutes to cook the sauce and it was amazing. There were no leftovers.

  3. This recipe is awful. The picture with this article is very deceiving. I made this tonight following the recipe exactly and had boiled soft chicken sitting in a bath of cooked beer. It SMELLED good, but was EXTREMELY bland. I’m gonna have to get crafty to use up all the leftovers I now have. Total waste and I’m bummed.

  4. allyson p says:

    Absolutely awful. I made this exactly as directed and couldn’t have been more disappointed.

  5. Michele says:

    My husband said this is he best chicken he has ever had!
    I used Sam Adams Light and cooked on high 4 hours.
    Sides were Greek Salad and beer bread.

  6. Going to make this tonight. I read all comments and can’t wait to see if mine turns out! Just looking for something simple and i make beer can chicken all the time!! Wish me luck!

  7. Jim Loften says:

    Please share recipes as I’m the head cook, and I’m just getting started.

  8. This was meh. I do think it would be better if you brown the chicken beforehand. Will not make again.

  9. I’m not a fan of beer at all, but my aunt makes tasty beer BBQ in the summer so I thought I’d give it a try. My aunt says cheap beer is the best to cook with because it has the most flavor. I couldn’t bring myself to be seen buying bargain basement beer so I ended up stopping at a local gas station and getting a large bottle of Heineken.

    The recipe doesn’t say how much beer to use, so I bought the 22oz bottle. I added fresh minced garlic, potatoes and mushrooms. I also used 2 chicken breasts and two drumsticks instead of all those chicken breasts since I was only cooking for two plus leftovers. I think the chicken came out moist because of this modification. Towards the 6.5 hr mark I added egg noodles and turned it into a meal. I shredded the chicken and the noodles soaked up all the remaining liquid. The result was amazing. I actually went back for seconds, which I never do. The picture definitely doesn’t reflect the end result. All in all, I highly recommend this recipe.

  10. I browned the chicken breasts in a skillet and then added to the crock pot with the seasonings and beer. Absolutely delicious. I make this during the summer time. My side dishes are fresh sliced tomato or cucumbers or potato salad. It is easy and very delicious

  11. Very disappointing! No clue how to pictured version is browned–you can’t really brown meat in the crockpot. I used 4 large breasts, followed recipe and it was cooked, fall apart chicken laying in juice, pretty boring. Since it did fall apart I think I’ll shred, mix with BBQ sauce, & eat on rolls.

  12. I only used three large frozen chicken breasts (equaled about 1.75lbs) and the chicken came out so juicy and brown (used guinness). Cooked it for 4.5hrs. If you don’t like oregano, I would half the amount. I have made chicken breasts in the crock pot that come out with this weird texture of grainy mush, but found out if you put the chicken in frozen, you get the right result. I would definitely make this again!!

  13. I just made this and it was so stinkin’ delicious. I did, however, half this recipe since it’s just me and my hubby. I DID NOT half the beer though. I think this is why my chicken wasn’t dry. 4 chicken breasts and one bottle of beer. So if you use 8 chicken breasts I would use two bottles or cans of beer. The beer I used was Pipeline Porter by Kona Brewing Co. A dark, rich beer with coffee undertones. OMG so good. This was delicious and I will definitely be making it again!

  14. reapwhatyousew says:

    I have made this two times. Once using skinless bone-in chicken thighs seasoned with salt, pepper and garlic salt which I marinated in the refrigerator for an hour and combined in the crock pot with a teaspoon of dried oregano, a can of chicken broth and the juice of a lemon as well as the beer. The second time I used skinless, bone-in chicken thighs seasoned with salt, pepper and garlic salt which I marinated in the refrigerator for an hour and combined in the crock pot with a can of chicken broth, one large chopped onion and five sprigs of fresh thyme and the beer. Both times, this dish came out perfectly. I like to serve this with rice cooked in seasoned chicken broth. It is pure comfort food.

  15. Barbara Gornick says:

    Oh dear, it looks so good and crunchy. I like dry chicken but after reading the reviews not sure I want to make this. Is there a way to get the chicken crunchy looking like in the photo?

  16. I’ve made this with Guinness, Shipyard Pumpkin, and Budweiser. Delicious each time. I usually do 4-5 chicken breasts instead of 8.

  17. All I got was boiled chicken drowning in beer. Followed exact directions. Now I have to go BBQ it to get it brown. What a waste of good chicken.

  18. This was one of the worst meals I’ve ever made. I followed the recipe, and it tasted awful. Cross this one off the list – I’ll never make it again. A total waste of time and money.

    • allyson p says:

      Wish I’d read this before I wasted the time and a chicken’s life. Perhaps the worst meal I’ve ever made!

  19. Ok, so I read the comments and I’m sorry for those who had dry chicken, but mine was fabulous! I used 5 large, frozen, Tyson breast and one bottle of Yuenling (sp) Lagar with garlic powder (lots) & oregano. I did what one person suggested and started it on high for one hour and then on low. I ran errands for about 4 hours and arrived home at dinner time. Chicken cooked 5 hours total. I bought hot side dishes while I was out. I’ll definitely make again. Thanks!

  20. Blondie says:

    This was terrible. Way too much oregano flavor. Chicken was dry. Won’t do this again.

  21. I was thinking of a chicken crock pot meal (cause I’m tired of potroast, love it, just want something new) and seen this idea about chicken in beer in the crockpot. I love the idea, but with all the comments, I sure don’t want to go wrong.

    All I have is Budweiser, 2-3 bottles of. It’s my stepdad’s, but I don’t mind drinking it either. I prefer Blue Moon, or Amber Bock, neither are on hand. How would BW turn out? I thought of using potatoes, baby carrots, peas, corn, cream of celery (or C.o.Chicken), diced tomatoes, and maybe lemon juice (or something sweat, sliced lemons, oranges, cherries or pineapples)… but I never made a recipe like this before, so I don’t know how this would turn out. I’m not much of a Chef, so I don’t know how I’d put it all together, concerning proportions and cook time, and I have a 6 or 8 quart cooker… I think. Not labeled, Idk for sure, but it’s big.

    Be feeding a family of 5-6, with 3 kids, big appetites. Any suggested comments would be great. Opinions, for or against the idea, will be duelly noted. Will let you guys know the final meal and result.

    Thanks in advance.

  22. Nikki Newberry says:

    I made this using bone in chicken thighs, but I took the skin off. I used Guinness, 4 cloves of fresh garlic, 1/4 teaspoon of chilli flakes and 2 teaspoons of mixed French herbs. After the chicken was done I took it off the bone and added water and chicken Bisto to make gravy and then served it over mashed potatoes for the non-dieters and sautéed cabbage for myself (the dieter). We all loved it and the flavour was fabulous!

  23. I would recommend adjusting the recipe as follows:

    1. Use skin-on, bone-in chicken thighs instead of skinless, boneless chicken breasts. You can remove the skin, bones, and fat after the chicken is cooked.

    2. Cut up vegetables (as if you were making pot roast) and place them in the crock pot with the beer first. They will take longer to cook than the chicken (especially if you use potatoes).

    3. Season and brown the chicken in a skillet before placing in it a crock pot.

    4. Start checking the chicken for doneness after 2 hours. Add the herbs when the chicken is almost done.

    5. Use the leftover broth to make a gravy for the chicken and vegetables.

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