Description
Get ready for a hands-off, flavor-packed dinner with this Crockpot Cheesy BBQ Monterey Chicken! Tender chicken breasts slow-cooked in smoky BBQ sauce and zesty tomatoes with green chiles, then loaded with crispy bacon and melty Colby Jack cheese. Garnished with fresh tomato and scallions, this dish is a total crowd-pleaser and perfect for busy weeknights. Trust me, you’re going to love how effortlessly delicious this one is!
Ingredients
Scale
Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp pepper
- ½ tsp salt
Main Ingredients
- 4 boneless skinless chicken breasts
- 2 cups BBQ sauce, divided
- 10 oz canned tomatoes with green chiles, drained
- 8 slices cooked bacon, crumbled
- 4 slices Colby Jack cheese
- 1 tomato, diced
- 4 scallions, diced
Instructions
Season and Cook Chicken
- Season chicken breasts with garlic powder, onion powder, smoked paprika, pepper, and salt.
- Place chicken in the crockpot and pour 1 cup of BBQ sauce over them.
- Add drained tomatoes with green chiles on top.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
Finish and Serve
- About 15 minutes before serving, shred the chicken and mix it with the sauce in the crockpot.
- Stir in crumbled bacon and remaining 1 cup BBQ sauce.
- Top with Colby Jack cheese slices, cover, and cook until cheese melts.
- Garnish with diced tomato and scallions before serving.
Notes
- Use your favorite BBQ sauce for a personalized flavor twist.
- For a smoky touch, add a dash of liquid smoke or smoked paprika.
- Serve over rice, mashed potatoes, or inside soft buns for sandwiches.
- Leftovers store well and taste even better the next day!
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 450
- Sugar: 12g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg