Barbecue Chicken Dinner in the Crockpot

Photo is a clear glass bowl of diced potatoes sitting on an orange and white striped linen napkinn, a wooden cutting board with tongs and sliced chicken, and a plate with a small corn cob, diced potatoes, and sliced chicken. The plate is off-white with a yellow rim. There is a fork on the plate beside the potatoes.

Barbecue Chicken Dinner in the Crockpot

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.

Servings per Recipe: 6 servings

Calories per Serving: 500

Prep Time: 30

Cook Time: 8

Total Time: 8 30

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4.67 from 3 votes

Ingredients

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

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