Monterey Chicken-Multi Cooker Version

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If you all have ever been to Chili’s you have probably either had or at least seen the Monterey Chicken on the menu.  Well I have enjoyed it many times so I thought that tonight I would try to replicate the recipe with just a few of my own twists.

First off I made my own BBQ sauce with a touch of bourbon whiskey and molasses to give it a deeper flavor.  Second,  I used chicken thighs instead of the usual chicken breasts.  I just find that thighs have so much more flavor and are more moist once cooked.

So here y’all go.  My rendition of Monterey Chicken in my Paula Deen Multi Cooker.  If you’d like the stovetop/oven version, click here.

Ingredients:

• 4-6 chicken thighs
•  2-4 pieces bacon per breast, diced and cooked
• 1/2 cup barbecue sauce
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded cheddar cheese
• salt & pepper to taste
• garlic powder
• dried basil

Directions:

1. Salt, pepper and garlic powder your chicken thighs
2. Turn your multi cooker on “Stove Top-High”  and saute chicken breasts on both sides to an internal temperature of 165ºF.
3. Brush chicken with barbecue sauce
4. Top barbecue sauce topped chicken with bacon and cheese.
5. Sprinkle with dried basil
6. Turn multi cooker to “Oven” at 350°. Bake covered for 10 minutes, or until the cheese is melted.
7. ENJOY!