Slow Cooker Bacon Garlic Chicken Breast

by Sheryl

Prep time: 15 mins | Cook time: 3 hrs | Total time: 3 hrs 15 mins | Servings: 4

This four-ingredients tender-juicy Bacon Garlic Chicken Breast is one of the best chicken dinners we had this week! Well-seasoned chicken breasts wrapped in bacon and cooked slowly absorbing all the flavours from the crockpot. Make sure not to skip the broiling part as it will guarantee to make the bacon crispy and caramelized which adds so much goodness to the moist, flavorful chicken. Pair the Bacon Garlic Chicken Breast with your favourite side for a complete, filling meal that I am pretty sure your family will ask for again and again!

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 salt and pepper (optional) in a medium bowl.

Step 2: On a plate, place the chicken breasts. All over the chicken, rub half of the spice mixture. With 2 to 3 slices of bacon, wrap each chicken breast, beginning and ending on the bottom. Note that the bacon needed varies depending on the size of the chicken breast and bacon you are using.

Step 3: In the crockpot, place the wrapped chicken in a single layer seam-side down. Make sure to snuggle the pieces in as evenly as possible. Then, sprinkle over the rest of the brown sugar mixture.

Step 4: Put the lid on, set on low, and cook for 3 hours until the internal temperature of the breasts reaches 165 degrees F or 74 degrees C.

Step 5: This step is optional but recommended if you want the bacon crispy and caramelized. Place the chicken about 6-inches away from the heating element in the oven after cooking and broil them for about 2 to 3 minutes.

Step 6: To a cutting board or plate, transfer the chicken and tent with aluminium foil to keep them warm. Allow them to rest for at least 5 to 10 minutes. This will ensure clean slices.

Step 7: Before serving, garnish with parsley if desired. Enjoy!

Notes:

1. If using frozen chicken, thaw them first before using. You can expedite the process by placing them in a sealed ziptop bag, then completely submerge them in cold tap water for about 20 minutes. Pull the pieces apart as the chicken thaws. Discard the water and replace it with fresh cold water. Submerge the chicken again for another 10 to 20 minutes.

2. Crockpots are different so I suggest checking the chicken after 2 1/2 hours the first time around. But it is best to use an instant-read meat thermometer and insert it in the centre of the chicken for best results.

3. During cooking, refrain the unnecessarily removing the lid because this will only prolong the cooking time by 15 to 30 minutes every time.

Nutrition Facts:

Amount Per Serving: Calories 405 | Calories from Fat 108 | 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%

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