Last week when I was planning out our menu, I came across a very easy slow cooker recipe for a complete barbecue chicken dinner in the slow cooker. Yum! I am all about making dinners that don’t need me to be in the kitchen for an hour before serving supper, especially on a busy weeknight!
Basically you layer frozen chicken breast in the bottom of your slow cooker, drizzle it with sauce. Wrap up your potatoes and fixings in a packet of aluminum foil, place that on top of the chicken. Wrap up frozen corn in aluminum foil and place that on top of the potatoes.
Cover it, cook it, eat it.
Our family really enjoyed this recipe, even though my chicken came out a bit dry. Next time, I think I’ll use more sauce. I’m pretty excited about trying this again with different vegetable and potato combinations. I also think that I could use sauces other than plain barbecue – maybe a lemon pepper or pesto sauce would be good?
I changed the recipe up ever so slightly to accommodate what I had lurking in the fridge so I thought I would share! Don’t mind the photo, it was almost dark out by the time we sat down to eat and I was starving! The potatoes were my favorite part of this crockpot meal!
- 1 pound boneless skinless chicken breast – frozen
- ½ cup barbecue sauce
- 5 – 6 medium potatoes scrubbed
- 1 medium onion, chunked
- 2 Tbs olive oil
- ½ – 1 cup extra sharp cheddar cheese, shredded
- salt & pepper to taste
- 1 green pepper, chunked (optional)
- 4 – 6 ears of fresh corn, husk & silk removed
- ¼ cup butter, divided
- Place the frozen chicken in the bottom of your crock pot and brush the barbecue sauce over the top.
- Chop the potatoes into 1 inch pieces and mix together with the onion, cheddar cheese, olive oil, salt and pepper and optional green pepper.
- place potato mixture into a large double layer sheet of aluminum foil and fold up sides to make a packet.
- Place potato packet on top of chicken.
- Cut each ear of corn in half and place on small squares of aluminum foil. Place a pat of butter and salt and pepper to taste on each corn and wrap up.
- Place corn on top and around potato packet.
- Cook covered on high for 5 hours or low for 6-8 or until the chicken is cooked through and the vegetables are tender.
Notes:
- Next time I will add more barbecue sauce so the chicken doesn’t dry out.
- Also, I will add the corn to the crock pot when there are two hours of coking time left as it really doesn’t need to cook this long, it still tasted good.
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