Let’s face it, everything tastes better with bacon, especially chicken breasts in need of a little fat and flavor. You know by now that the boneless, skinless chicken breast is not our top choice, but with a little rub, some smoke, and slow, moist cooking these breasts are okay and ready for casseroles, soups, and sandwiches. Skip the bacon if you’re on a fat-restricted diet.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
LINE a large slow cooker (at least 5 quarts) with a sheet of heavy-duty aluminum foil large enough to completely wrap around the chicken.
Step 2
PLACE half the chicken in the slow cooker and generously coat all sides with half the dry rub. Add the remaining chicken and coat evenly with the remaining dry rub. Sprinkle the bacon over the top. Pour the bottled smoke over the chicken.
Step 3
FOLD the foil around the chicken for a snug fit and cover. Cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken is pull-apart tender and reaches an internal temperature of 160°F. Discard the bacon.
