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This Crock Pot Cheesy Chicken Chowdown is an incredibly easy recipe to throw together and it is down right delicious!
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Cris here!
I am so excited to share this recipe. This is one of those super easy- crazy good recipes. One of those text people about recipes. It is a must try. No, really.
Now updated with a cooking show video from Mikey.
So what is Crock Pot Cheesy Chicken Chowdown? It is a barbecue chicken dish served over corn bread with cheese and bacon. This is an adaptation of a longtime favorite we have had around here for years– BBQ Chicken ChowdownfromGooseberry Patch’sHometown Harvest
Cookbook. Our updated version has beans and cheese soup added for a twist.
Table of Contents
Ingredients for Crock Pot Cheesy Chicken Chowdown
4-6 Boneless Skinless Chicken Breasts
18 oz BBQ Sauce
10.75 oz Can Cheddar Cheese Soup
2 Cups Frozen Corn
15 oz Can of Beans of Choice- Drained and Rinsed We used Great Northern Beans
8 oz Shredded Cheddar Cheese
10 Sices Bacon- Cooked Crispy and Crumbled We used real bacon crumbles from the salad toppings aisle instead
Cornbread-Prepared
How to Make Cheesy Chicken Chowdown in a Slow Cooker
Put chicken in the slow cooker and top with sauce and soup.
Add beans and corn.
Cook on low for 6 hours
Remove chicken and shred with two forks.
Return chicken to crock and stir well.
To serve, spoon mixture over cornbread squares or muffins, then top with cheese and bacon.
Notes on Crock Pot Cheesy Chicken Chowdown
- We used Great Northern Beans, but you can use black beans, red beans, pinto beans or chili beans.
- This cooks up nice in both a 4 quart or a 6 quart. If you choose to use a 6 quart slow cooker, watch your cooking time. The chicken could be done as early as 4-5 hours rather than a full 6 hrs.
- You will need to either buy cornbread or whip some up. We love using this mix. It is our absolute favorite– especially for this dish.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Cheesy Chicken Chowdown
Crock Pot Cheesy Chicken Chowdown
This Crock Pot Cheesy Chicken Chowdown is an incredibly easy recipe to throw together and it is down right delicious!
5 from 5 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 5 minutes minutes
Servings: 8 people
Author: Cris
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 18 oz BBQ Sauce
- 10.75 oz Can Cheddar Cheese Soup
- 2 Cups Frozen Corn
- 15 oz Can of Beans of Choice (We used Great Northern Beans) Drained and Rinsed
- 8 oz Shredded Cheddar Cheese
- 10 Slices Bacon Cooked Crispy and Crumbled (We used real bacon crumbles from the salad toppings aisle instead)
- Cornbread-Prepared
Instructions
Put chicken in the slow cooker and top with sauce and soup.
Add beans and corn.
Cook on low for 6 hours
Remove chicken and shred with two forks.
Return chicken to crock and stir well.
To serve, spoon mixture over cornbread squares or muffins, then top with cheese and bacon.
Notes
- We used Great Northern Beans, but you can use black beans, red beans, pinto beans or chili beans.
- This cooks up nice in both a 4 quart or a 6 quart. If you choose to use a 6 quart slow cooker, watch your cooking time. The chicken could be done as early as 4-5 hours rather than a full 6 hrs.
- You will need to either buy cornbread or whip some up. We love using this mix. It is our absolute favorite– especially for this dish.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and shouldalways be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Cris
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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Reader Interactions
Comments
- Bay Village girl says
This recipe is very good! the people that ate it went back for seconds! I took it to work. HUGE hit! Thanks so much! Love your site. Love all the low carb recipes (for me) too!Reply
- Lisa Kastning says
Hi Cris, it’s Lisa Kastning – Gooseberry Patch published my BBQ Chicken Chowdown recipe that you have said such wonderful things about over the years! I can’t tell you how happy it’s made me to know your family has enjoyed it! Your touches have been delicious and reading how you care for and enjoy sharing with your friends and family has been so fun. Thanks so very much!
LisaReply
- Cris says
Hi Lisa!
So nice to meet you! This is one of my all time favorites and one of the reasons I just love Gooseberry Patch. I love that through them we got to try your fantastic recipe. Thanks so much for stopping by.
- Brandy says
Could frozen chicken be used? And could canned corn be used? Frozen veggies are hard to find right now. Thank you
Reply
- Lori Brown says
I see that you mention you could use any beans including chili beans. Would you still rinse the chili beans?
Reply
- Cris says
Hi Lori! I would probably just dump them in. The chili seasonings would add a yummy flavor. Enjoy!
- Tanya Lyons says
This sounds really good, but I think I would try it without the bbq sauce. I saw you had one with only bbq sauce and it sounded really good too.
Reply
- Cris says
Hi Tanya!Let me know how it goes! Enjoy 🙂
- Kerry Anthony says
This recipe sounds awesome! When using the bacon crumbles, how much would you use for the 10 slices of bacon? I love the idea of that shortcut! Thanks for your help.
Reply
- Cris says
Hi Kerry!-
I just use a pouch of crumbles (I think 2.5 oz) but I only use as much as I need as a topping for each serving… I just sprinkle some on each serving like I would a salad. Hope that makes sense. Enjoy!
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