Crockpot Monterray Chicken

My family loves BBQ chicken.  We love to throw it on the grill, bake it and crock pot it. It is a main staple in our home.  So when you find a good recipe you put it at the top of your menu every month.  We tried Monterrey Chicken a while back and the kids loved it.   Mostly because it has bacon.  But also because it tastes so dang good. They want it all the time.

Some days I just don’t have it in me to marinate and bake and then top with all the bacon and cheese goodness.  So I decided to make it in the crock pot.  You can serve this delicious meal over garlic mashed potatoes or with steamed veggies or whatever you like.

4 Boneless Chicken Breasts

1/2 C. Brown sugar

1/2 C. corn syrup

1/4 C. vinegar

1C. ketchup

1 C. tomato sauce

celery seed

salt

pepper

Green onions (desired)

1/2 C. real bacon bits

cheese (desired)

 If chicken is frozen place chicken in crock pot and cook for 2 hours.  If chicken is thaw place right in crock pot. Stir together in separate bowl: Sugar, corn syrup, vinegar, ketchup, tomato sauce, celery seed, salt and pepper in bottom of crock pot in bowl. Pour over Chicken.  Cook on low for 5-6 hours. Shred chicken in crock pot and stir in bacon. Let it sit for 15 minutes and serve.  Serve over mashed potatoes. Sprinkle cheese and green onions over top.