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Barbecue Chicken Dinner in the Crockpot

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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, a clear glass bowl of corn on the cob, 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.

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.

Clear glass bowl with small corn on the cob, clear glass bowl with individually wrapped chicken breasts, clear glass bowl of whole, unpeeled potatoes, bowl of shredded cheddar cheese, bowl with salt and pepper, metal measuring spoons, bowl of barbecue sauce, bowl of oil, and an onion, all on a white marble countertop with an orange and white striped napkin.

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.

Small bowl with salt and pepper sitting on an orange and white striped napkin, a bowl of shredded cheddar cheese, a slow cooker with three chicken breasts in barbecue sauce, a wooden cutting board with sliced potatoes, and a Vidalia Chop Wizard.

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.

Small bowl with salt and pepper sitting on an orange and white striped napkin, a bowl of shredded cheddar cheese, a slow cooker with three chicken breasts in barbecue sauce, a wooden cutting board a bowl of diced potatoes and onion, and a small bowl with oil.

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

An orange and white striped linen napkin on a white marble countertop with a slow cooker with three chicken breasts in barbecue sauce. A wooden cutting board with a bowl of diced potatoes and onions, shredded cheddar cheese, and salt and pepper.

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.

A large piece of foil with diced potatoes, shredded cheddar cheese, and diced onions, beside a slow cooker with chicken breasts in barbecue sauce.

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.

Slow cooker with six small corn cobs wrapped in foil and another foil packet beneath them.

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

A bowl with foil and a small corn cob, open foil packet with diced potatoes, a slow cooker with chicken breasts. The potatoes are on a wooden cutting board with a basting brush and a set of tongs.

A clear glass bowl with diced potatoes sitting on an orange and white striped napkin, a clear glass bowl with small corn cobs, and a wooden cutting board with two whole chicken breasts and one sliced chicken breast. There is a set of tongs and a Santoku Knife on the cutting board.

Recipe

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

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.
AuthorMary Ann
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 500

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 per serving

Calories: 500 calCarbohydrates: 42 gProtein: 51 gFat: 15 gSodium: 924 mgFiber: 6 gSugar: 12 g
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Top photo is a clear glass bowl with small corn on the cob, clear glass bowl with individually wrapped chicken breasts, clear glass bowl of whole, unpeeled potatoes, bowl of shredded cheddar cheese, bowl with salt and pepper, metal measuring spoons, bowl of barbecue sauce, bowl of oil, and an onion, all on a white marble countertop with an orange and white striped napkin. Bottom 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, a clear glass bowl of corn on the cob, 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. Text is barbecue chicken dinner in the crockpot add salt & serve formerly menus4moms

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Reader Interactions

Comments

  1. Karin

    Do you thaw the chicken first?

    Reply

    • Mary Ann

      Hi Karin - I do not thaw it first, but there is disagreement among food safety experts about whether cooking chicken from a frozen state in a slow cooker is safe, so the most conservative food safety practice is to use thawed chicken. If your slow cooker is smaller or you are using more chicken than the recipe calls for, it would be best to thaw it first. Always check the internal temperature of the chicken with a meat thermometer to be sure it is 165°F to adhere to food safety guidelines.

      Reply

  2. Julia

    How much frozen hash brown potatoes do you advise in place of the 6 potatoes? Thanks!

    Reply

    • Mary Ann

      I would say I had at least 3 cups of chopped potatoes, maybe more. I would consider how large your crockpot is when deciding. Mine barely fit in my 6qt. model.

      Reply

      • Julia

        Thank you so much! I love your meal plans!

        Reply

        • Mary Ann

          I'm so glad they are helpful to you! Let me know how the potatoes turn out.

          Reply
4.67 from 3 votes (3 ratings without comment)

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