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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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As long as youâre cooking bacon for breakfast, save some for the slow cooker. In four hours, youâll be saying aloha to lunch. âCindy Lund, Valley Center, California Ingredients:
6 bacon strips, divided |
6 boneless skinless chicken thighs (about 1-1/2 pounds) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup chopped red onion |
1 cup crushed pineapple, drained |
3/4 cup barbecue sauce |
Directions:
1. Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels.
2. Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce.
3. Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving. Yield: 6 servings.
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