2poundsboneless skinless chicken thighstrimmed of excess fat
Salt and Pepper
2fresh tomatoesdiced
1 ½cupsshredded pepper jack cheese
4-6cupscooked rice
1avocadopitted and cut into chunks
4slicesbaconcooked until crisp and chopped
Instructions
Place onion, chili powder, barbeque sauce, and dijon mustard into slow cooker and stir to combine.
Season chicken thighs with salt and pepper and nestle into the sauce in the slow cooker.
Cover and cook until chicken is tender-- about 4-5 hours on low.
Transfer chicken to a cutting board and shred into bite-sized pieces.
Put Chicken back into the slow cooker, add in the tomatoes, and stir with the sauce. Sprinkle the cheese over the chicken, cover and cook on low for an additional 10 minutes, or until the cheese is melted.
Serve chicken and sauce over cooked rice, topped with the diced avocado and crisp bacon.
Notes
Use chicken thighs instead of chicken breasts. Chicken thighs will retain their moisture and become more tender when cooked for hours in a slow cooker. Chicken breasts are more likely to dry out when cooked for this long.
Low and slow is the best method for this recipe. The chicken will be the most tender and juicy when cooked on low for 4 to 5 hours in a crockpot.
Let the chicken rest for a few minutes before cutting into bite-sized pieces. If the meat doesn’t have a chance to rest for 5 to 10 minutes, its natural juices could leak out and you won’t get to enjoy a moist and tender chicken.