Crock Pot Monterey Chicken is a classic restaurant menu item! Chicken cooked in bbq sauce and onion then topped with cheese, green onions and bacon. So yummy!A SIMPLE CHICKEN SLOW COOKER DISH If you used to like the Chilis Monterey Chicken or even the Alice Springs Chicken from Outback, then this recipe Crock Pot Monterey Chicken is for you! And its a crock pot meal! Its an easy, flavor-packed dinner your whole family will love. Juicy chicken breasts are slow-cooked in a tangy BBQ sauce, then topped with crispy bacon, melted cheese, and other deliciousness. How can you go wrong with that combo?! FREQUENTLY ASKED QUESTIONS:What to serve with Crock Pot Monterey Chicken? I enjoy this with my Crock Pot Mashed Potatoes and green beans (as you see in the photos), but it would be great with so many different sides. Steamed veggies are always a great option or some Garlic Butter Rice. I think this chicken would also be great on a bed of brown rice or egg noodles to help soak up the sauce. Can I skip the browning step? Yes, you could skip the browning if you are short on time. It is not required but it does give the chicken a nice touch of color. Can I bake this in the oven instead? You sure can. Toss everything except the bacon and cheese in a baking dish and bake uncovered at 400F for 30 minutes or until the chicken is cooked through (internal temperature of 165F degrees. Then top with bacon and cheese, pop back in the oven briefly to melt the cheese before serving. Can I make this on the stovetop instead? You bet. First, add chicken to skillet andcook the chicken on medium high heat on both sides until internal temperature reaches 165F. Then dump in the bbq sauce, Rotel, herbs and spices, and tomatoes. Lower heat to a simmer for a few minutes before adding the bacon and cheese before serving. You can cover the chicken briefly to melt the cheese if you want. How long are leftovers good for? Leftovers can be stored in an airtight container for up to 3 days if kept in the fridge. Keep them longer in the freezer for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)boneless, skinless chicken breasts you could use chicken thighs instead if desired.garlic powderonion powdersmoked paprika regular paprika can be used if desired. I think youll love that smokiness that the smoked paprika gives it thought. bbq sauce you can use whatever brand you prefer, or make some Homemade BBQ sauce.tomatoes with green chiles like Rotel. You can use salsa as a substitute. That gives it a big boost of flavor, especially if you want to use a salsa that has more spice to it.bacon I like to chop up cooked bacon but I think in a pinch, you could use the packaged bacon pieces. Colby jack cheese slices you can use your favorite cheese here. Mozzarella, Pepper Jack, Gouda or Provolone are all great options.tomato this is for serving, if you forgot to pick some up at the store, dont worry, its still delicious without them. green onions if you arent a fan of green onions, just leave them off.HOW TO MAKE CROCK POT MONTEREY CHICKEN:Pat dry the chicken breasts with a paper towel. Season both sides of the chicken breasts with the garlic powder, onion powder, paprika, salt and pepper. In a large skillet over medium high heat, brown both sides the chicken for about 2 minutes (or until browned, were 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 the diced tomatoes with green chiles 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 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.CRAVING MORE RECIPES?Crock Pot Marry Me ChickenCrock Pot Mississippi ChickenCrock Pot Crack ChickenCrock Pot Chicken ParmesanCrock Pot Chicken and GravyCrock Pot Angel ChickenCrock Pot Chicken ThighsInstant Pot BBQ Chicken PrintCrock Pot Monterey ChickenCheesy chicken with bacon, bbq sauce, tomatoes, and more all cooked in the Crock Pot.Course Dinner, Main CourseCuisine AmericanPrep Time 5 minutes minutesCook Time 6 hours hoursTotal Time 6 hours hours 5 minutes minutesServings 4Calories 825kcalAuthor Brandie SkibinskiIngredients4 boneless, skinless chicken breasts1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon smoked paprika teaspoon pepper teaspoon salt2 cups bbq sauce (divided use)10 ounce can tomatoes with green chiles, drained (like Rotel)8 slices bacon, cooked and crumbled4 slices colby jack cheese1 tomato, diced4 green onions, dicedInstructionsPat 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, teaspoon pepper and 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, were 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! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 825kcal | Carbohydrates: 66g | Protein: 63g | Fat: 33g | Sodium: 2498mg | Fiber: 3g | Sugar: 51g