SLOW COOKER BACON GARLIC CHICKEN BREAST

by Sheryl

This is a simple meal and takes less than 15 minutes to prepare this slow cooker garlic chicken. Place the chicken wrapped in the bacon in a crockpot and cook until perfectly brown for several hours. Serve for a complete meal with rice and green vegetables like broccoli, and bok choy. With a side like boiled corn, it also goes great. The magic mix of brown sugar and bacon makes an amazing taste everybody loves. Now we use a crockpot to take it to a new level, adding more amazing flavor to this impressive chicken meal.

Ingredients:

4 boneless and skinless chicken breasts
8-12 slices bacon
1/3 cup brown sugar
2 tsp (about 2 cloves) of garlic, minced

Optional

1/2 tsp salt, to taste
1/4 tsp black pepper, freshly ground
chopped fresh parsley, for garnish

Directions:

1. Mix brown sugar, chopped garlic, and optional salt and pepper in a medium bowl.

2. Place the breasts of chicken on a plate and scrub half of the spice mixture over the chicken breasts.

3. Wrap each breast of the chicken with 2-3 slices of bacon, start and finish on the bottom of each breast. (The amount of bacon you need depends on how big your chicken and bacon are.)

4. In a single layer, place seam-side down the wrapped chicken breasts in the crockpot, snuggling them in as evenly as possible.

5. Sprinkle over the remaining brown sugar.

6. Close the lid and lock it off. Cook for 3 hours on low heat or until reaching an internal temperature of 165 ° F (74 ° C).

7. Optional: After frying, put under the broiler for 2-3 minutes (about 6 inches from the heating element) to make the bacon crispy and add a pleasant caramelized color.

8. To keep it dry, put the chicken on a cutting board or plate and cover with aluminum foil. Let rest for 5-10 minutes so you get the slices clean.

9. If desired, garnish with parsley then serve

Notes:

1. When your chicken is frozen, it should be thawed before use. Place the frozen chicken breasts into a sealed ziptop bag for fast thawing. Submerge the bag 20 minutes completely in cold tap water. Pull the pieces apart as the chicken thaws, to speed up the process. Replace with cold water and submerge for another 10-20 minutes. Now you’re able to cook your chicken breasts!

2. Check the first time around for the doneness after 2,5 hours, as there is some variation between crockpots. An instant-reading meat thermometer is best placed via the center of the chicken.

3. Avoid unnecessarily removing the lid during cooking, as doing so will lengthen the cooking time by 15-30 minutes each time.

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