Slow Cooker Monterey Chicken

Ingredients:

• 1 red onion, halved and sliced
• 1 tablespoon chili powder
• 1/2 cup barbecue sauce
• 1 tablespoon Dijon mustard
• 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• Salt and pepper to taste
• 2 fresh tomatoes, diced
• 1 1/2 cups shredded pepper Jack cheese
• 4-6 cups cooked rice
• 1 avocado, pitted and cut into chunks
• 4 slices bacon, cooked until crisp and chopped

Optional additions:

• 1/4 cup chopped green onions
• 1/4 cup crumbled queso fresco
• 1/4 teaspoon red pepper flakes

Instructions:

1. Prepare slow cooker: Place onion, chili powder, barbecue sauce, and Dijon mustard in a slow cooker. Stir to combine.
2. Season chicken: Season chicken thighs with salt and pepper. Nestle chicken into the sauce in the slow cooker.
3. Cook chicken: Cover and cook on low for 4-5 hours, or until chicken is tender.
4. Shred chicken: Transfer chicken to a cutting board and shred into bite-sized pieces.
5. Combine chicken and sauce: Return shredded chicken to the slow cooker and stir into the sauce.
6. Add tomatoes and cheese: Add diced tomatoes and shredded pepper Jack cheese. Cover and cook on low for an additional 10 minutes, or until cheese is melted.
7. Serve: Serve chicken and sauce over cooked rice, topped with diced avocado, bacon, and optional additions (green onions, queso fresco, red pepper flakes).

Optional additions:

• For extra flavor: Add chopped green onions, crumbled queso fresco, or a pinch of red pepper flakes.
• For a spicier kick: Increase the amount of chili powder or add a dash of hot sauce to the sauce.
• For a sweeter taste: Add a tablespoon of honey or brown sugar to the sauce.

Enjoy your delicious Slow Cooker Chicken!