Description
Crock Pot Monterey Chicken is a flavorful, slow-cooked dish featuring seasoned boneless skinless chicken breasts simmered in tangy BBQ sauce and diced tomatoes with green chiles, then topped with melted Colby Jack cheese, crispy bacon, fresh tomatoes, and green onions. Perfect for an easy, hands-off dinner with rich smoky and savory flavors.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon pepper
- ½ teaspoon salt
Other Ingredients
- 2 cups BBQ sauce (divided use)
- 10 ounce can tomatoes with green chiles, drained (like Rotel)
- 8 slices bacon, cooked and crumbled
- 4 slices Colby Jack cheese
- 1 tomato, diced
- 4 green onions, diced
Instructions
- Prepare Chicken: Pat dry 4 boneless, skinless chicken breasts with a paper towel to remove excess moisture.
- Make Seasoning Mix and Season the Chicken: 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 evenly with this spice mixture.
- Brown the Chicken: Heat a large skillet over medium-high heat. Brown both sides of the chicken breasts for about 2 minutes each side, just until golden and seared but not cooked through, to develop extra flavor.
- Transfer to Slow Cooker: Place the browned chicken breasts in a 5-6 quart slow cooker in a single layer.
- Add BBQ Sauce and Tomatoes: Pour 1 cup of BBQ sauce over the chicken evenly, then add the drained can of tomatoes with green chiles on top.
- Slow Cook: Cover and cook on low for 4-6 hours or until chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Add Toppings: After the chicken is cooked, spoon the remaining 1 cup of BBQ sauce over the chicken breasts. Place a slice of Colby Jack cheese on each breast, then sprinkle crumbled bacon, diced tomato, and sliced green onions over the cheese.
- Final Melt: Cover and cook for an additional 10 minutes on low to allow the cheese to melt fully and toppings to warm through.
- Serve: Serve the Monterey chicken warm with your favorite sides or over rice for a complete meal.
Notes
- Make sure not to overcook the chicken during browning; it should only be browned for color.
- You can use your favorite brand of BBQ sauce or adjust the amount based on your taste preference for sauciness.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
- This recipe is adaptable for a paleo or keto diet by using sugar-free BBQ sauce and omitting tomatoes if needed.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 105 mg
