With camping comes campfire food, including peppered bacon for breakfast. And who doesn't love bacon? Jamie and I don't have bacon at home all that often - except for turkey bacon every now and then - but when I suggested turkey bacon for the camping trip, he gave me a look that said that wouldn't be at all acceptable. Okay, okay, so we got real bacon.
We had a few pieces leftover, and it seemed like it would be a nice addition to BBQ chicken. I've made BBQ chicken a few times in the crock pot, and it's succulent and tender every time, so if you haven't cooked chicken this way, I suggest you try it immediately!
Jamie and I eat dinner pretty late, so I don't mind waiting a few hours for the crock pot to do the work, but if you're in a hurry, just follow this same recipe, only bake it in the oven in a baking dish, covered with foil, for about an hour at 400 F, or until chicken is cooked through.
Last night, we made open-faced sandwiches with the shredded chicken and a few sliced tomatoes, with homemade Vanilla Bean Apple-Date Sauce on the side. Completely simple and incredibly satisfying.
Crockpot BBQ Chicken with Bacon
- 3 boneless, skinless chicken breasts
- 4 slices of bacon, cooked but not too crispy, cut into bite-sized pieces
- 1 shallot, finely chopped
- 1 teaspoon minced garlic
- 1 1/4 cup BBQ sauce
Place all of the ingredients into your crock pot and stir so that everything is coated in the BBQ sauce. Turn it to high, cover and cook for 2 1/2 hours.
Transfer chicken breasts to a plate and shred with two forks. Return shredded meat to the pot and toss with the sauce until well coated.
Toast some thick slices of good bread, top with sliced tomatoes and the shredded chicken for a yummy open-faced sandwich.