Slow Cooker Bacon & Chicken

facebooktwittergoogle_pluspinterest chicken-bacon-on-plate

I had a bunch of uncooked bacon left over from when I made the avocado bacon explosion, and I wanted to use it in a dish that didn’t involve frying more bacon!  And so I turned to the slow cooker.  But what would it go well with in the slow cooker, I pondered…chicken!

I always find chicken breast rather dry (I wasn’t even all that impressed with the white meat of Thomas Keller’s Poulet Roti!), and so I thought the fat from the bacon would help moisten the chicken.  I was not wrong.  The bacon (and the olive oil) kept the chicken moist and flavorful!

This was one of the fastest dishes I have ever made – I dumped 5 raw chicken breasts, 10 slices of bacon (raw), 2 tablespoons of rosemary, 2 tablespoons of thyme, 1 tablespoon of oregano, 2 tablespoons of olive oil (I really like this olive oil), and 1 tablespoon of salt into the slow cooker (I use the Hamilton Beach slow cooker) and mixed everything together briefly, then set it to cook for 8 hours on low.  This was the result (after pouring out the liquid).

cooked-chicken-bacon

Then I shredded the meat and added a bit more olive oil.chicken-bacon-in-container

Do you want me to email this recipe to you?
If so, just Click Here.


I served it with a simple but refreshing cucumber salad (recipe here), which went really well with the shredded bacon & chicken.chicken-bacon-on-plate

Slow Cooker Bacon & Chicken

51

Yield: 4 servings

Slow Cooker Bacon & Chicken

Ingredients

  • 5 chicken breasts
  • 10 slices of bacon
  • 2 tablespoons thyme (dried)
  • 1 tablespoon oregano (dried)
  • 1 tablespoon rosemary (dried)
  • 5 tablespoons olive oil (2 tablespoons for the slow cooker and 3 tablespoons after cooking)
  • 1 tablespoon salt

Instructions

  1. Place all the ingredients into a slow cooker pot and mix together.
  2. Cook on the low temperature setting for 8 hours.
  3. Shred the meat and mix with 3 tablespoons of olive oil.
http://paleomagazine.com/slow-cooker-bacon-chicken/

facebooktwittergoogle_pluspinterest

Comments

  1. Elizabeth says

    Made this tonight. Was so moist and delicious. Best part? It’s Paleo! Adding to the rotation for sure!

  2. Kelly says

    Made this overnight! Turned out OK, but next time I won’t add the tablespoon of salt. I think the salt from the bacon would have been enough.

    Great idea for meal prep Sundays :)

  3. Brenda says

    OMG!!! Coming home to the smell of dinner all done was priceless!!! Kids even asked for more!! ok ok I’ll stop with the exclamation points but thank you so much for this super easy super yummy recipe..

  4. Jenn S. says

    Super jazzed to make this for dinner this coming week! Just to be sure, you put raw strips of bacon in the crockpot, not ones that are already cooked, correct?

    • says

      It varies depending on the slow cooker (as different ones have different “high” temperatures). I would put it on for 4 hours, and then see if the chicken and bacon are tender – you should also check with a meat thermometer in case they’re not done yet. Personally, I think you might need 6 hours on high (but again it varies with slow cookers).

  5. Adela says

    My boo and I love this recipe so much! It was recommended by a coworker and I couldn’t wait to try it out! We just throw it on a nice bed of greens and lunch/dinner is served! So perfeect to take to work too. Thanks for the delicious noms!

  6. Jodie says

    Oh my goodness… this looks a-ma-zing! Free range organic chicken breasts are ridiculously expensive here in New Zealand ( 5 would cost around $30!), but whole chickens not so much. Do you think this would work just as well with a whole chicken? I can’t wait to try this!

  7. Grace says

    Hi! Is it possible, i.e. will it taste as good, if I use uncured bacon (sliced pork belly)? Thanks.

    • says

      Yes, it should be fine if you mean bacon using natural nitrates when you say uncured bacon. If you mean just sliced pork belly (ie with no other ingredients in it), then you might need to add some salt to the dish.

  8. Riette says

    I don’t have a slow cooker but can do it in a Dutch oven in a low heat oven. Would the olive oil be enough? And how did you shred the meat? Just finely cut?

    • says

      Hi Riette – I think you might need to add a bit of broth for the dutch oven (as it loses more liquid than the slow cooker). I’ve never tried it that method, so I can’t be sure how it’ll turn out. I only shred the meat after it’s cooked – then it’s pretty easy with 2 forks.

  9. Carol says

    Why shred it? To me it’s more appetizing looking in the chunks in the pre-shred picture. (Maybe a matter of personal choice?) Also do you just use the chicken and discard the bacon?

    • says

      I like it shredded because then there’s more flavor as chicken can be a bit bland and dry in large chunks. But this is just personal preference. I eat both the chicken and the bacon together – nothing gets discarded.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>