A slow cooked version of saucy bbq flavored chicken topped with avocado, bacon, tomatoes, and lots of melted pepper jack cheese.
Prep time: PT10M
Cook time: PT300M
Total time: PT310M
Rating
4.48 stars (17 reviews)
Keywords
Monterey Chicken
Ingredients
1 red onion (halved and sliced)
1 tablespoon chili powder
½ cup barbeque sauce
1 tablespoon dijon mustard
2 pounds boneless skinless chicken thighs (trimmed of excess fat)
Salt and Pepper
2 fresh tomatoes (diced)
1 ½ cups shredded pepper jack cheese
4-6 cups cooked rice
1 avocado (pitted and cut into chunks)
4 slices bacon (cooked until crisp and chopped)
Categories
Main Course
Cuisine
American
Steps
Place onion, chili powder, barbeque sauce, and dijon mustard into slow cooker and stir to combine.
Season chicken thighs with salt and pepper and nestle into the sauce in the slow cooker.
Cover and cook until chicken is tender-- about 4-5 hours on low.
Transfer chicken to a cutting board and shred into bite-sized pieces.
Put Chicken back into the slow cooker, add in the tomatoes, and stir with the sauce. Sprinkle the cheese over the chicken, cover and cook on low for an additional 10 minutes, or until the cheese is melted.
Serve chicken and sauce over cooked rice, topped with the diced avocado and crisp bacon.
