Crockpot BBQ Chicken Cheesy Monterey

Right then, let’s talk about dinner. Sometimes, after a long day of school runs, homework battles, and trying to remember which PE kit needs washing, the thought of slaving over a hot stove just doesn’t appeal, does it? That’s where my Crockpot Cheesy BBQ Monterey Chicken comes in. It’s a family favourite that’s been gracing our table for years, born out of a need for something utterly delicious, yet ridiculously easy. This recipe promises tender, juicy chicken smothered in a cheesy, smoky BBQ sauce that even the fussiest eaters (I’m looking at you, Tom!) will devour. It’s comfort food at its finest, and I reckon you’ll love it.

Why This Recipe Works

This recipe isn’t just another thrown-together concoction; it’s a tried-and-true method that delivers every single time. After 8+ years of tweaking and testing, I’ve landed on a version that’s truly foolproof. Here’s why it works so brilliantly:

• Effortless: It’s a “chuck it all in” kind of recipe. Minimal prep, maximum flavour.
• Kid-Approved: The sweetness of the BBQ sauce and the gooey cheese are always a hit with the little ones.
• Budget-Friendly: Uses affordable ingredients readily available in your local supermarket.

Honestly, the hardest part is waiting for it to cook! I’ve even managed to convince my daughter, Lily, to help with the prep, which is a minor miracle in itself.

Ingredients

• 1.5 kg boneless, skinless chicken breasts
• 1 large onion, chopped
• 2 cloves garlic, minced
• 400ml BBQ sauce (your favourite brand)
• 100ml chicken stock
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp onion powder
• 200g Monterey Jack cheese, grated
• Optional: 2 tbsp chopped fresh coriander, for garnish

Ingredient Notes

Right, let’s have a quick chat about the ingredients. The beauty of this recipe is its flexibility, but a few things are worth noting:

• Chicken Breasts: I always use boneless, skinless chicken breasts for convenience, but you could use thighs if you prefer a richer flavour. Just adjust the cooking time accordingly.
• BBQ Sauce: This is where you can really put your own stamp on it. Use your family’s favourite brand, whether it’s smoky, sweet, or spicy. I tend to go for a classic BBQ sauce with a hint of hickory.
• Monterey Jack Cheese: This melts beautifully and has a lovely mild flavour that complements the BBQ sauce. If you can’t find it, Cheddar works well too, though it will have a stronger flavour.
• Worcestershire Sauce: Don’t skip this! It adds a depth of flavour that really elevates the dish. It’s readily available in any UK supermarket.

Step-by-Step Instructions

Now for the fun part! Follow these simple steps, and you’ll have a delicious meal simmering away in no time.

1. Step 1: Prepare the Crockpot. Lightly grease the inside of your slow cooker with cooking spray or a little bit of oil. This will help prevent the chicken from sticking.
2. Step 2: Add the Chicken and Aromatics. Place the chicken breasts in the bottom of the crockpot. Scatter the chopped onion and minced garlic over the chicken.
3. Step 3: Pour in the Sauces and Seasonings. In a bowl, whisk together the BBQ sauce, chicken stock, Worcestershire sauce, smoked paprika, and onion powder. Pour this mixture evenly over the chicken.
4. Step 4: Slow Cook to Perfection. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be very tender and easily shreddable with a fork.
5. Step 5: Shred the Chicken. Once the chicken is cooked, use two forks to shred it directly in the crockpot. This makes it lovely and juicy!
6. Step 6: Add the Cheese. Sprinkle the grated Monterey Jack cheese evenly over the shredded chicken.
7. Step 7: Melt the Cheese. Cover the crockpot again and let the cheese melt for about 10-15 minutes. Keep a close eye on it to prevent burning.
8. Step 8: Serve and Enjoy. Garnish with chopped fresh coriander (if using) and serve hot. Delicious!

My Kitchen Tips & Tricks

Over the years, I’ve picked up a few tricks to make this recipe even easier and more delicious. Here are some of my top tips:

• Don’t Overcook: Overcooked chicken can become dry and stringy. Keep an eye on it and test for doneness with a fork. It should shred easily.
• Add a Touch of Heat: If you like a bit of a kick, add a pinch of chilli flakes or a dash of hot sauce to the BBQ sauce mixture.
• Thicken the Sauce: If the sauce seems a bit thin after cooking, you can thicken it by mixing a tablespoon of cornflour with a tablespoon of cold water and stirring it into the crockpot during the last 30 minutes of cooking.
• Make it Ahead: Prepare the chicken and sauce in the morning before you leave for work, and then just set the crockpot to cook. Dinner will be ready when you get home!
• Serve it Your Way: This chicken is incredibly versatile. Serve it in burger buns, on top of baked potatoes, with rice, or even as a filling for tacos.
• Kid-Friendly Tip: My children aren’t keen on onions, so I sometimes grate them instead of chopping them. They practically disappear into the sauce!
• Cheese it Up: Don’t be shy with the cheese! A generous layer of melted Monterey Jack really takes this dish to the next level.

Storage & Meal Prep

This Crockpot Cheesy BBQ Monterey Chicken is fantastic for meal prepping and leftovers. Here’s how to store it properly:

• Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Freezer: For longer storage, transfer the cooled chicken to a freezer-safe container and freeze for up to 2-3 months.

To reheat, simply microwave until heated through or warm it up in a saucepan on the hob over medium heat. If frozen, thaw overnight in the fridge before reheating. It’s brilliant for a quick and easy lunch or dinner later in the week.

Substitutions & Variations

Fancy putting your own spin on this recipe? Here are a few substitutions and variations I’ve tried:

• Gluten-Free: Use a gluten-free BBQ sauce. Most major brands offer gluten-free options these days.
• Dairy-Free: Substitute the Monterey Jack cheese with a dairy-free cheese alternative.
• Vegetarian: Whilst this is a chicken recipe, you could try using jackfruit for a vegetarian alternative. I haven’t personally tested this, but I’ve heard it works well with BBQ sauce.
• Spicy BBQ Chicken: Add a finely chopped jalapeño pepper to the slow cooker for a bit of spice.
• Honey BBQ Chicken: Stir in a tablespoon of honey for a sweeter flavour.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the cooking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the chicken is done?

The chicken is done when it’s easily shredded with a fork. If it’s still firm or difficult to pull apart, it needs to cook for a bit longer. The internal temperature should reach 74°C (165°F).

Can I use different types of cheese?

Definitely! While Monterey Jack is my favourite, Cheddar, Colby Jack, or even a Mexican blend would work well. Choose a cheese that melts nicely and complements the BBQ sauce.

What if my sauce is too thin?

If the sauce is too thin after cooking, you can thicken it by mixing a tablespoon of cornflour with a tablespoon of cold water and stirring it into the crockpot during the last 30 minutes of cooking. Alternatively, you can remove the lid and let it simmer for a while to reduce the liquid.

Do children typically enjoy this recipe?

In my experience, yes! The sweetness of the BBQ sauce and the gooey cheese are usually a hit with kids. However, if your children are sensitive to spices, be sure to use a mild BBQ sauce and avoid adding any extra chilli flakes.

Can I scale this recipe for a larger or smaller family?

Of course! Simply adjust the amount of chicken and other ingredients accordingly. For a smaller family, you can halve the recipe. For a larger crowd, double or triple it, making sure your crockpot is large enough to accommodate all the ingredients.

Can I add vegetables to this recipe?

Yes, you can! Bell peppers, onions, and even sweetcorn would be great additions. Add them at the same time as the chicken and sauce.

Serving Suggestions

This Crockpot Cheesy BBQ Monterey Chicken is incredibly versatile. We often serve it in burger buns with a side of coleslaw for a classic BBQ-style meal. It’s also delicious on top of baked potatoes with a dollop of sour cream and a sprinkle of chives. For a lighter option, try serving it over rice or quinoa with a side salad. My children love it served with crinkle-cut chips!

For portion sizes, allow about 150-200g of chicken per person. It’s usually plenty, especially when served with a hearty side dish.

So there you have it – my go-to recipe for Crockpot Cheesy BBQ Monterey Chicken. I hope you and your family enjoy it as much as we do. It’s a real lifesaver on those busy weeknights when you need a quick, easy, and delicious meal. Do give it a go and let me know what you think in the comments below. I’d love to hear how you’ve adapted the recipe to suit your own family’s tastes. And don’t forget to check out my other recipes at FamiliesRecipes.com for more family-friendly meal ideas! Happy cooking!

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