Description
Barbecue chicken with lots of flavor plus cheese and bacon on top!
Ingredients
Scale
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 4 boneless skinless chicken thighs, trimmed of excess fat
- 1/2 cup BBQ sauce
- 4 slices of monterey jack cheese
- 4 Tbsp bacon crumbles
- 1 roma tomatoes, diced
- 1 green onion, sliced
Instructions
Instant Pot Instructions:
- In a shallow dish stir together the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt and pepper.
- Dredge each piece of chicken in the seasonings until coated.
- Pour 1 ½ cups water into bottom of Instant Pot. Place a trivet in the bottom of the pot. Lay the chicken pieces on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Use tongs to place chicken on a foil-lined pan. Brush 2 Tbsp of BBQ sauce on each piece of chicken. Place a piece of cheese on each piece of chicken. Sprinkle each piece of chicken with 1 Tbsp of bacon. Broil the chicken for 2 minutes.
- Serve each piece of chicken topped with tomatoes and green onions.
Slow Cooker Instructions:
- In a shallow dish stir together the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt and pepper.
- Dredge each piece of chicken in the seasonings until coated.
- Lay each piece of chicken in the bottom of the slow cooker. Brush 2 Tbsp of BBQ sauce on each piece of chicken.
- Cover slow cooker and cook on low for 4 hours.
- Place a piece of cheese on each piece of chicken. Sprinkle each piece of chicken with 1 Tbsp of bacon. Replace the lid and let cook for a couple more minutes, until the cheese is melted.
- Serve each piece of chicken topped with tomatoes and green onions.
- Category: Chicken
- Method: Instant Pot