Prep time: 15 mins | Cook time: 3 hrs | Total time: 3 hrs 15 mins | Servings: 4
This tender and juicy well-seasoned chicken wrapped in bacon make the best dinner. Prep this in fifteen minutes and let your trusty slow cooker do the hard work.
Ingredients
4 chicken breasts, boneless and skinless
8-12 slices of bacon
1/3 c. brown sugar
2 tsp garlic, minced (about 2 cloves)
Optional:
1/2 tsp salt, or to taste
1/4 tsp black pepper, freshly ground or to taste
fresh parsley, chopped, for garnish
How to make Slow Cooker Bacon Garlic Chicken Breast
Step 1: Combine the brown sugar, minced garlic, and optional salt and pepper in a medium bowl.
Step 2: On a plate, place the chicken breasts, then rub half of the spice mixture on the entire chicken breasts.
Step 3: With 2 to 3 slices of bacon, wrap each chicken breast, beginning and finishing on the bottom of the breast. Adjust the amount of bacon depending on the size of the chicken and bacon.
Step 4: In the crockpot, place the wrapped chicken breasts seam-side down in one layer. Snuggle them as evenly as possible.
Step 5: On top, sprinkle the rest of the brown sugar.
Step 6: Cover the crockpot and set on low. Cook for 3 hours until the internal temperature of the chicken reads 165 degrees F or 74 degrees C.
Step 7: This step is optional but once the chicken is cooked, place under the broiler around 6 inches from the heat and broil for about 2 to 3 minutes. This will make the bacon crispy and add a caramelized colour.
Step 8: Transfer the chicken to a cutting board or plate and tent with aluminium foil to keep it warm. Allow the chicken to rest for at least 5 to 10 minutes before slicing.
Step 9: Sprinkle with parsley and serve. Enjoy!
Notes:
If using frozen chicken, thaw first before using. Put the frozen chicken in a sealed ziptop bag for quick thawing, then completely submerge the bag in cold water for at least 20 minutes. To expedite the process, pull the chicken pieces apart as the chicken thaws. Discard the water and replace it with fresh cold water, submerging the bag again for another 10 to 20 minutes.
After 2 1/2 hours of cooking, check the doneness of the chicken by inserting a meat thermometer in the middle of the chicken.
Cook the chicken undisturbed. Refrain from removing the lid as it lengthens the cooking time to 15 to 30 minutes each time.
Nutrition Facts:
Amount Per Serving: Calories 405 | Fat 12g 18% | Saturated Fat 3g 15% | Cholesterol 160mg 53% | Sodium 833mg 35% | Potassium 941mg 27% | Carbohydrates 19g 6% | Sugar 18g 20% | Protein 54g 108% | Vitamin A 68IU 1% | Vitamin C 3mg 4% | Calcium 29mg 3% | Iron 1mg 6%
Ingredients
- 4 chicken breasts, boneless and skinless
- 8-12 slices of bacon
- 1/3 c. brown sugar
- 2 tsp garlic, minced (about 2 cloves)
- Optional:
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, freshly ground or to taste
- fresh parsley, chopped, for garnish
Instructions
Step 1: Combine the brown sugar, minced garlic, and optional salt and pepper in a medium bowl.
Step 2: On a plate, place the chicken breasts, then rub half of the spice mixture on the entire chicken breasts.
Step 3: With 2 to 3 slices of bacon, wrap each chicken breast, beginning and finishing on the bottom of the breast. Adjust the amount of bacon depending on the size of the chicken and bacon.
Step 4: In the crockpot, place the wrapped chicken breasts seam-side down in one layer. Snuggle them as evenly as possible.
Step 5: On top, sprinkle the rest of the brown sugar.
Step 6: Cover the crockpot and set on low. Cook for 3 hours until the internal temperature of the chicken reads 165 degrees F or 74 degrees C.
Step 7: This step is optional but once the chicken is cooked, place under the broiler around 6 inches from the heat and broil for about 2 to 3 minutes. This will make the bacon crispy and add a caramelized colour.
Step 8: Transfer the chicken to a cutting board or plate and tent with aluminium foil to keep it warm. Allow the chicken to rest for at least 5 to 10 minutes before slicing.
Step 9: Sprinkle with parsley and serve. Enjoy!
Notes
If using frozen chicken, thaw first before using. Put the frozen chicken in a sealed ziptop bag for quick thawing, then completely submerge the bag in cold water for at least 20 minutes. To expedite the process, pull the chicken pieces apart as the chicken thaws. Discard the water and replace it with fresh cold water, submerging the bag again for another 10 to 20 minutes. After 2 1/2 hours of cooking, check the doneness of the chicken by inserting a meat thermometer in the middle of the chicken. Cook the chicken undisturbed. Refrain from removing the lid as it lengthens the cooking time to 15 to 30 minutes each time.
