Crock Pot Monterey Chicken (+Video)

Cheesy chicken with bacon, bbq sauce, tomatoes, and more all cooked in the Crock Pot.

Course Dinner, Main Course

Cuisine American

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 825kcal

Pat dry 4 boneless, skinless chicken breasts with a paper towel.
In a small bowl, mix together 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon pepper and ½ teaspoon salt. Season both sides of the chicken breasts with this seasoning mixture.
In a large skillet over medium high heat, brown both sides the chicken for about 2 minutes (or until browned, we’re not cooking all the way through, just giving the chicken some color.)
Add the browned chicken to a 5-6 quart slow cooker.
Pour 1 cup bbq sauce over the chicken. Then add 10 ounce can tomatoes with green chiles, drained on top.
Cover and cook on low for 4-6 hours (or until chicken reaches an internal temperature of 165F degrees)
Top the chicken breasts with the remaining cup of bbq sauce.
Add a slice of colby jack cheese to the top of each of the chicken breasts.
Top each one with bacon, chopped tomatoes and sliced green onions.
Cover and let cook 10 more minutes or until the cheese is melted.
Then serve!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.