3 lbs boneless skinless chicken breast
3 (12oz) bottles beer (Guinness)
1 yellow onion, roughly chopped
2t salt
24oz (~3 cups) BBQ sauce

Directions:

1. Rinse chicken under cool water and place in a large pot. Pour in beer until chicken is fully covered. Place the pot in the refrigerator, covered, for 2 hours or more.

2. Remove the pot from the refrigerator. Saute the onion in a separate pan, add to the pot, and bring the mixture to a boil. Reduce heat and simmer for 10-15 minutes or until chicken is fully cooked. Remove 1 at a time and shred.

3. Drain the pot and add the shredded chicken. Add BBQ sauce to reach desired consistency and heat until warm. Leftovers freeze well for 2 months.

Serving Idea: Slice a whole-grain french loaf in half and scoop out the insides. Fill with BBQ chicken and top with cheddar cheese, red onions and peppers and broil in the oven until the cheese melts.