Barbecue Chicken Dinner in the Crockpot

Make corn on the cob, seasoned potatoes, and barbecue chicken all at the same time in the crockpot! This dish is also a good recipe to use for freezer meal prep—just prepare everything except the chicken and store the foil-wrapped corn and potato mixtures with a package of chicken breasts and the barbecue sauce in a large freezer container. When you want to make it, just place the chicken on the bottom with the thawed barbecue sauce, then layer the foil wrapped corn and potatoes on top and cook as directed.

The meal requires only a few ingredients: corn, potatoes, cheese, onion, oil, salt & pepper, barbecue sauce, and chicken.

Spray the bottom of the crockpot with non-stick cooking spray. Place the chicken in the crockpot and brush with some of the barbecue sauce until chicken is completely covered. Pour remaining barbecue sauce evenly over chicken.

Chop the onion and potatoes. The Vidalia Chop Wizard (affiliate link) makes it so easy—I use mine all the time! You can cut fruits and vegetables into consistently-sized pieces, which not only makes for attractive plating (and recipe photos), but allows your food to cook more evenly.

Look at those perfect diced potatoes! If you don't have a Vidalia Chop Wizard hanging around your kitchen (yet), and you want to save some time, you can also use frozen diced potatoes (labeled as hash browns in the freezer section) here.

Combine the potatoes, oil, onion, cheese, salt, and pepper together in a bowl (not the slow cooker) and mix well.

Make a large foil packet for the potato mixture. If you tend to misjudge the amount of foil or wrap you need for a recipe, rolling out what you need, then tearing off the appropriate length will help remove the "eyeballing' factor.

Wrap each ear of corn separately in foil. Place the potato packet on top of the chicken and place the wrapped ears of corn on top of the potato packet.

Cook on low for 7-8 hours or until cooked through. Unwrap corn and potatoes and slice chicken before serving.

Recipe

Barbecue Chicken Dinner in the Crockpot

4.67 from 3 votes

This barbecue chicken dinner is not only a great slow cooker recipe, it can easily be used as a freezer meal to help make weekday meal planning easier. You could also make prep easier by using frozen hash browns instead of chopping up your own potatoes.

AuthorAuthor: Mary Ann

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Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Main Dish

Cuisine American

Servings 6 servings

Calories 500

Ingredients

  

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• 2½ pounds frozen boneless, skinless chicken breasts
• ½ cup barbecue sauce
• 6 gold potatoes
• 1 cup shredded cheddar cheese
• 1 medium onion
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon vegetable oil
• 6 frozen mini ears corn on the cob
• aluminum foil
• non-stick cooking spray

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Instructions

• Clean and chop 6 gold potatoes. Dice 1 medium onion
• Spray the bottom of the crockpot with non-stick cooking spray. Place 2½ pounds frozen boneless, skinless chicken breasts in the crockpot and brush with some of the ½ cup barbecue sauce until chicken is completely covered. Pour remaining barbecue sauce evenly over chicken.
• Combine the potatoes, 1 tablespoon vegetable oil, onion, 1 cup shredded cheddar cheese, 1 teaspoon salt, and 1 teaspoon pepper together in a bowl and mix well.
• Make a large packet out of aluminum foil and wrap the potatoes in it.
• Wrap each of 6 frozen mini ears corn on the cob separately in foil.
• Place the potato packet on top of the chicken and place the wrapped ears of corn on top of the potato packet.
• Cook on low for 7-8 hours or until cooked through.

Notes

I adore my Vidalia Chop Wizard (affiliate link) and use it all the time! I use it for dicing potatoes, onions, peppers, celery, fruit, and more into consistent sized pieces so that my finished dishes look beautiful. The chopper has two inserts, one for medium-sized pieces (which I used here) which I usually use for potatoes, onions, and peppers, and one with a smaller grid, which I use to chop smaller pieces of celery, nuts, or other crunchy additions to salads and other dishes.

Although I have not tried it, I think this dish would be perfect to do for freezer meal prep. You could prepare everything except the chicken and store the foil-wrapped corn and potato mixtures with a package of chicken breasts and the barbecue sauce in a large freezer container. When you want to make it, just prepare the chicken on the bottom then layer the foil wrapped corn and potatoes on top and cook as directed.

If you want to skip chopping the potatoes, you might try using frozen diced hash browns instead.

Nutrition per serving

Calories: 500 calCarbohydrates: 42 gProtein: 51 gFat: 15 gSodium: 924 mgFiber: 6 gSugar: 12 g

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