Drunken Chicken

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1/4 cup oil
• 1/4 cup flour
• 2 14.5-ounce can of tomato sauce
• 1 12-ounce can/bottle of beer
• 2 tablespoon garlic powder
• 1 tablespoon thyme
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon oregano
• 1 teaspoon file powder
• 1 teaspoon paprika
• 1 tablespoon salt
• 1 tablespoon molasses
• 4 bay leaves

Directions

1. In a heavy pot, heat oil on medium, then add your flour.  Mix and cook until your roux is the color of peanut butter. When your roux is a nice brown, add all your ingredients except for the chicken.  Stir.
2. In a crock pot, place your chicken.  Then pour your roux/tomato/spice blend over the chicken.  Stir. Place the lid on your crock pot and cook on high for 1 hour. Turn down to low and cook for an additional 5 hours.
3. When your chicken is cooked, remove the bay leaves and take two forks and shred your chicken. Serve over white rice, or garlic bread.

Instant pot Instructions