
Make corn on the cob, seasoned potatoes, and barbecue chicken all at the same time in the crockpot! This dish is also a good recipe to use for freezer meal prep—just prepare everything except the chicken and store the foil-wrapped corn and potato mixtures with a package of chicken breasts and the barbecue sauce in a large freezer container. When you want to make it, just place the chicken on the bottom with the thawed barbecue sauce, then layer the foil wrapped corn and potatoes on top and cook as directed.
The meal requires only a few ingredients: corn, potatoes, cheese, onion, oil, salt & pepper, barbecue sauce, and chicken.
Spray the bottom of the crockpot with non-stick cooking spray. Place the chicken in the crockpot and brush with some of the barbecue sauce until chicken is completely covered. Pour remaining barbecue sauce evenly over chicken.
Chop the onion and potatoes. The Vidalia Chop Wizard (affiliate link) makes it so easy—I use mine all the time! You can cut fruits and vegetables into consistently-sized pieces, which not only makes for attractive plating (and recipe photos), but allows your food to cook more evenly.
Look at those perfect diced potatoes! If you don’t have a Vidalia Chop Wizard hanging around your kitchen (yet), and you want to save some time, you can also use frozen diced potatoes (labeled as hash browns in the freezer section) here.
Combine the potatoes, oil, onion, cheese, salt, and pepper together in a bowl (not the slow cooker) and mix well.
Make a large foil packet for the potato mixture. If you tend to misjudge the amount of foil or wrap you need for a recipe, rolling out what you need, then tearing off the appropriate length will help remove the “eyeballing’ factor.
Wrap each ear of corn separately in foil. Place the potato packet on top of the chicken and place the wrapped ears of corn on top of the potato packet.
Cook on low for 7-8 hours or until cooked through. Unwrap corn and potatoes and slice chicken before serving.

BBQ Chicken Dinner in the Crockpot
Ingredients
- 2-1/2 lbs. boneless, skinless chicken breasts, frozen
- ½ cup barbecue sauce
- 6 gold potatoes, chopped
- 1 cup cheddar cheese, shredded
- 1 medium onion, diced
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. vegetable oil
- 6 frozen mini ears corn on the cob
- Foil
- Non-stick cooking spray
Instructions
- Spray the bottom of the crockpot with non-stick cooking spray. Place the chicken in the crockpot and brush with some of the barbecue sauce until chicken is completely covered. Pour remaining barbecue sauce evenly over chicken.
- Combine the potatoes, oil, onion, cheese, salt, and pepper together in a bowl and mix well.
- Make a large packet out of foil and wrap the potatoes in it.
- Wrap each ear of corn separately in foil.
- Place the potato packet on top of the chicken and place the wrapped ears of corn on top of the potato packet.
- Cook on low for 7-8 hours or until cooked through.
How much frozen hash brown potatoes do you advise in place of the 6 potatoes? Thanks!
I would say I had at least 3 cups of chopped potatoes, maybe more. I would consider how large your crockpot is when deciding. Mine barely fit in my 6qt. model.
Thank you so much! I love your meal plans!
I’m so glad they are helpful to you! Let me know how the potatoes turn out.