Drunken Chicken


  • 2.5 pounds boneless, skinless chicken thighs
  • 1/2 cup oil
  • 1/2 cup flour
  • 1 14.5-ounce can of diced tomatoes (petite is fine too)
  • 1 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 (more or less depending on heat you desire)
  • 1 teaspoon oregano
  • 1 teaspoon file powder
  • 1 teaspoon paprika
  • 1 tablespoon salt
  • 1 tablespoon molasses
  • 4 bay leaves


  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.