If you’re craving a dish that’s both juicy and bursting with smoky, cheesy flavor, I’ve got just the thing for you. This Slow Cooker Monterey Chicken with Bacon Recipe is hands down one of my all-time favorites—especially when I want dinner to practically make itself while I’m busy with other things. You’ll love how the tender chicken, tangy BBQ sauce, melty cheese, and crispy bacon come together effortlessly thanks to the slow cooker magic. Keep reading because I’m sharing all my tips, tricks, and personal favorites to make it foolproof and absolutely delicious!
Why You’ll Love This Recipe
- Hands-Off Cooking: Just pop ingredients in your slow cooker and let it work its magic while you relax or handle your day.
- Flavor-Packed Layers: The combination of smoky bacon, zesty BBQ sauce, and melty Colby Jack cheese creates a truly crave-worthy dish.
- Versatile Meal: Easy to pair with so many sides—perfect for busy nights or casual get-togethers.
- Minimal Prep Time: You’ve got about 5 minutes of prep, and the slow cooker does the rest. What’s not to love?
Ingredients You’ll Need
To make this Slow Cooker Monterey Chicken with Bacon Recipe shine, I keep the ingredients simple but full of punch. The smoky paprika and garlic blend with tender chicken breasts and BBQ sauce to deliver that bold Southwest flavor we all crave. Here’s why I pick these each time:
- Boneless, skinless chicken breasts: These cook evenly in the slow cooker and soak up all the delicious flavors beautifully.
- Garlic powder and onion powder: They add savory depth that fresh minced versions just can’t match in slow cooking.
- Smoked paprika: This is the secret ingredient that gives it that subtle smoky heat and vibrant color.
- BBQ sauce: I use a thick, tangy BBQ sauce to balance the spices and keep the chicken moist.
- Tomatoes with green chiles: Drained canned tomatoes add a nice little kick and a bit of extra moisture without thinning the sauce.
- Bacon slices: Crisped to perfection, bacon brings that irresistible crunch and smoky flavor.
- Colby Jack cheese: The meltiness combined with the bacon is a total crowd-pleaser.
- Fresh diced tomato and green onions: They add freshness and texture right before serving.
Variations
One of the reasons this Slow Cooker Monterey Chicken with Bacon Recipe is a favorite in my rotation is how flexible it is. I’ve tweaked it enough times to suit different tastes or dietary needs, and you can too!
- Make it spicier: I like to add a dash of cayenne pepper or switch the BBQ sauce to a spicy variety if I’m craving heat.
- Swap the bacon: Turkey bacon works well for a lighter option, and it still crisps nicely on top.
- Use chicken thighs: If you prefer dark meat, boneless thighs bring extra juiciness, though cooking time might vary slightly.
- Make it dairy-free: Just skip the Colby Jack or use a dairy-free cheese alternative, and it’s still fantastic.
How to Make Slow Cooker Monterey Chicken with Bacon Recipe
Step 1: Season and Brown the Chicken
First things first—pat your chicken breasts dry with a paper towel. This little trick helps the seasoning stick better and encourages a nice sear. In a small bowl, whisk together garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle this seasoning mix on both sides of the chicken. Then heat a skillet over medium-high and brown each side for about 2 minutes—no need to cook through here, just get a golden crust that adds flavor depth you won’t get if you skip this step!
Step 2: Layer Ingredients in the Slow Cooker
Place the browned chicken breasts in your slow cooker, using a 5-6 quart size for the best fit. Pour half of the BBQ sauce evenly over the top. Then add the drained tomatoes with green chiles right on top. This layering keeps things balanced and saucy without becoming soggy.
Step 3: Slow Cook and Finish with Toppings
Set your slow cooker to low and let it do its thing for 4 to 6 hours, until the chicken reaches that safe internal temp of 165°F. When it’s done, spread the rest of the BBQ sauce over each breast, then top each with a slice of Colby Jack cheese, crumbled crispy bacon, diced fresh tomato, and chopped green onion. Cover again for about 10 minutes until the cheese melts and everything melds perfectly. That’s it—time to serve!
Pro Tips for Making Slow Cooker Monterey Chicken with Bacon Recipe
- Pat Dry Chicken First: Removing moisture is key so your seasoning sticks and browning works well—don’t skimp on this step.
- Don’t Skip Browning: I found that searing the chicken before slow cooking adds a richness that otherwise feels missing.
- Use Thick BBQ Sauce: Thinner sauces can make the dish watery—thicker sauces cling better and flavor the chicken perfectly.
- Avoid Overcooking: Use a thermometer and check at 4 hours if your slow cooker runs hot to keep the chicken juicy, not dry.
How to Serve Slow Cooker Monterey Chicken with Bacon Recipe
Garnishes
I love topping this dish with fresh diced tomatoes and green onions because they brighten all the smoky, cheesy flavors. Sometimes I’ll add a dollop of sour cream or even a handful of chopped cilantro if I want to go all out. You really can’t go wrong!
Side Dishes
My go-to sides for this feast are pretty simple: creamy mashed potatoes or buttery corn on the cob, plus a crisp green salad to balance everything. I’ve also served it over fluffy rice or alongside roasted veggies for a hearty, well-rounded meal that everyone gobbles up.
Creative Ways to Present
For a special occasion, I like to plate each chicken breast on a bed of cilantro-lime rice and serve in shallow bowls, drizzling extra BBQ sauce on top. It makes it feel a bit festive while staying casual. If I’m hosting a crowd, placing the slow cooker on the buffet table for self-serve is always a hit—everyone loves the aroma and vibrant colors.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool a bit, then store them in an airtight container in the fridge. This Slow Cooker Monterey Chicken with Bacon Recipe reheats beautifully the next day, and the flavors deepen even more. Just keep the toppings separate if you want to keep bacon crisp.
Freezing
If you want to freeze leftovers, portion the chicken breasts individually, wrap tightly, and freeze in a sealed container or freezer bag. When thawed, it still tastes great if reheated gently. Just add fresh toppings after reheating to retain their texture.
Reheating
To reheat, I prefer warming the chicken gently in the oven at 350°F covered with foil to keep it moist, about 15-20 minutes. You can also microwave covered on medium power, stirring or flipping halfway. Add crispy bacon and fresh veggies after reheating for that fresh, layered texture.
FAQs
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Can I use chicken thighs instead of breasts for this Slow Cooker Monterey Chicken with Bacon Recipe?
Absolutely! Boneless, skinless chicken thighs can be used and often come out even juicier. Since thighs are a bit fattier, they tend to stay tender during slow cooking. Just keep in mind the cooking time might be slightly less depending on your slow cooker, so check for doneness early.
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Is it necessary to brown the chicken before slow cooking?
While you can skip this step, I highly recommend browning the chicken first. It adds fantastic flavor and an appealing color to the meat that slow cooking alone can’t achieve. It takes just a few minutes but makes a big flavor difference.
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What’s the best BBQ sauce to use?
Choose a thick, flavorful BBQ sauce that you enjoy eating on its own. I usually go for a smoky, slightly sweet sauce, but a spicy or tangy variety works great too depending on your preference. Avoid watery or very thin sauces to keep the dish from becoming too saucy.
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Can I prepare this recipe ahead of time?
Yes! You can season and brown the chicken the day before, then assemble everything in the slow cooker insert, cover, and refrigerate overnight. Just let it come to room temperature before cooking, or add an extra 30 minutes to the cook time if starting cold.
Final Thoughts
I absolutely love how this Slow Cooker Monterey Chicken with Bacon Recipe transforms simple ingredients into a comforting, flavorful meal. It’s a perfect blend of smoky, cheesy, and fresh that my family goes crazy for every time I make it. If you want a set-it-and-forget-it dinner that feels special without any fuss, I can’t recommend this enough. Give it a try—you’ll soon find it’s one you’ll want in your weekday and weekend rotation alike!
Print
Slow Cooker Monterey Chicken with Bacon Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Southwestern
Description
This Crock Pot Monterey Chicken recipe features tender, flavorful chicken breasts slow-cooked to perfection in a savory blend of BBQ sauce and tomatoes with green chiles. Topped with melted Colby Jack cheese, crispy bacon, fresh diced tomatoes, and green onions, this comforting dish is perfect for an easy dinner with bold southwestern flavors.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
Sauce and Toppings
- 2 cups BBQ sauce, divided
- 10 ounce can tomatoes with green chiles, drained (such as Rotel)
- 8 slices bacon, cooked and crumbled
- 4 slices Colby Jack cheese
- 1 tomato, diced
- 4 green onions, diced
Instructions
- Prepare the chicken: Pat dry the 4 boneless, skinless chicken breasts with a paper towel to remove excess moisture for better browning.
- Mix seasoning: In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon pepper, and ½ teaspoon salt. Rub the seasoning evenly on both sides of each chicken breast.
- Brown the chicken: Heat a large skillet over medium-high heat. Brown the chicken breasts on both sides for about 2 minutes total, just enough to develop color without fully cooking through.
- Assemble in slow cooker: Place the browned chicken breasts into a 5-6 quart slow cooker. Pour 1 cup of BBQ sauce evenly over the chicken and add the drained can of tomatoes with green chiles on top.
- Cook the chicken: Cover and cook on the low setting for 4-6 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Add toppings and cheese: After slow cooking, spoon the remaining 1 cup of BBQ sauce over the chicken breasts. Place a slice of Colby Jack cheese on each piece, then sprinkle with crumbled bacon, diced tomato, and diced green onions.
- Melt the cheese: Cover the slow cooker again and cook for an additional 10 minutes on low until the cheese has melted and the toppings are heated.
- Serve: Carefully remove the chicken from the slow cooker and serve warm, spooning extra sauce and toppings as desired.
Notes
- For best flavor, use good quality BBQ sauce with smoky undertones.
- Cook bacon ahead of time until crisp for a nice texture contrast on top.
- You can substitute Colby Jack cheese with cheddar or Monterey Jack if preferred.
- Serve with rice, mashed potatoes, or a fresh green salad for a complete meal.
- Ensure the internal temperature of chicken reaches 165°F for safe consumption.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
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