SLOW COOKER BACON GARLIC CHICKEN BREAST

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

With four main ingredients and only fifteen minutes to prep, this Bacon Garlic Chicken Breast sure is a no-fuss dish. Moist and well-seasoned chicken breasts wrapped in crispy bacon, serve this with rice or green vegetables for a complete meal that your family will positively enjoy.

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 and entirely coat with half of the spice mixture.

Step 3: With 2 to 3 bacon slices wrap the chicken breasts individually ending on the bottom of the breasts. Note that the pieces of bacon required depends on the size of the chicken and bacon.

Step 4: In the crockpot, place seam-side down in a single layer the wrapped chicken breasts. Evenly snuggle them as possible and sprinkle with the rest of the brown sugar mixture.

Step 5: Cover the slow cooker and seal the lid. Set on low and cook for 3 hours or until the internal temperature of the chicken breast reaches 165 degrees F or 74 degrees C.

Step 6: This step is optional but if you want crispy bacon and a nice caramelized colour, place the chicken breasts in the broiler around 6 inches away from the heating element. Broil for about 2 to 3 minutes.

Step 7: When done, transfer the chicken to a cutting board or plate. Use aluminium foil to tent the chicken to keep them warm and let them rest for at least 5 to 10 minutes to get clean slices.

Step 8: Before serving garnish with parsley. Enjoy!

Notes:

If using frozen chicken breasts, thaw them first. Put the frozen chicken breasts in a sealed ziptop bag and submerge in cold tap water for at least 20 minutes. To expedite the process, pull the pieces apart while thawing. Discard the water and replace with fresh cold water. Again submerge the chicken breasts for another 10 to 20 minutes.

I recommend checking the doneness of the chicken in the first 2 1/5 hours as the crockpot varies. And if possible, use an instant-read thermometer.

During cooking, refrain from removing the lid as this will prolong 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%

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...