I found the recipe in the Best of Bridge Slow Cooker Cookbook.
- 8 slices of bacon
- 8 skinless bone-in chicken thighs
- 1 onion, chopped
- 1 apple, peeled and grated
- 1.5 cups (375ml) BBQ sauce
- 0.5 cup (125ml) chicken broth or water
- chopped green onion and tomato
Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours, until juices run clear when chicken is pierced. I had put it on low about 7:30am and we ate about 5:30pm.
Transfer chicken to serving dish. Using a spoon, remove excess fat from surface of sauce, if necessary. Serve chicken topped with sauce and sprinkle with green onion and tomato. Serve with couscous and a Caesar salad. I didn't have any green onion or tomato so we did without. Plus I served it with basmati rice (I like it better than couscous).
It smelled and tasted delicious! No one ingredient was overpowering. I was surprised that the bacon stayed wrapped around the chicken and it was sturdy (I was expecting it to be mushy).
We have leftovers ... whoohoo!
It was easy to make and I'll be making this again.