Today’s Crockpot Recipe is perfect for a Sunday Dinner…or a little extra-special dinner any day of the week! If you have been following this series, please say “hi” and be sure to comment on any recipes you try!

Sugared-Bacon Chicken

Ingredients

3-4 large, boneless chicken breasts, skin removed
9-12 slices bacon
1/2 cup packed brown sugar, plus 4 T. for topping
2 t. minced garlic
1 t. freshly ground black pepper
red pepper flakes
parsley, for garnish if desired

Instructions

In a mixing bowl, stir together the 1/2 cup brown sugar, minced garlic and black pepper.
Place the rinsed and trimmed chicken breasts on a large plate and rub the sugar mixture over each breast, coating well.
Wrap each breast with 3 slices of bacon, start and end with bacon on the bottom of the breasts to keep "tucked" when cooking.
Place the wrapped chicken breasts in the crockpot with the "seam-side" down to keep bacon in place while cooking. Sprinkle the 4 T. brown sugar evenly over tops of chicken; then sprinkle red pepper flakes over top, as desired. If you wish, you may substitute additional black pepper for the red pepper flakes.
Place lid on Crockpot and cook on LOW for 3-4 hours, or until chicken is done (165 degrees on meat thermometer).
If you desire a crisper bacon wrap, remove chicken from Crockpot when done and place on broiler pan and broil for about 2 minutes until bacon is crisp.
Garnish with parsley and serve!

Recipe Notes

I cannot remember where I first saw versions of this recipe, but I do remember one suggestion was to add sliced jalapenos under the bacon as you wrapped the chicken for a spicy alternative! You may also prepare this dish in the oven at 375 degrees, just watch and check for doneness at 30 minutes and there after. …I do not remember how long I baked it the first time I made in the oven. I do prefer the Crockpot method as chicken was moister than when baking it. (I prepare this recipe and cook in a non-stick Crockpot which has a small rack in the bottom. The rack lifts the chicken breasts about an inch off the bottom of pot and allows it to cook without stewing in juices. You can easily do this in any Crockpot by wadding up sheets of foil into large, oval balls and rest the chicken on top).