Though I have a crock pot, I really don’t use it that often. For one, you have to get up relatively early to get things going and, needless to say, I am not a morning person. So when I do decide to make something in the crock pot, it’s usually something that takes a little less time, such as BBQ chicken. Basically, it’s the same ingredients I use for pulled pork, just with chicken. Personally, I think pulled pork tastes better made in the oven over the course of the day. For some reason, it’s just more flavorful. I never found that to be true with chicken. Besides, chicken can get dried out in the oven, whereas the crock pot keeps the chicken perfectly tender and juicy. For this recipe, I suggest seasoning the chicken with salt, pepper and paprika, but feel free to season it however you like.
5-6 pounds (about 6 to 8 pieces) boneless skinless chicken breasts, whole
paprika, salt and pepper (to season chicken)
6 slices bacon, cut into quarters
one small onion, diced
4 tsp. minced garlic
1/2 cup apple cider vinegar
2-3 cups BBQ sauce (more or less depending on your taste)
In a crock pot, layer three or four chicken breasts in the bottom; season with salt, pepper and paprika if desired. Cover the chicken with half the bacon, half the garlic and half the diced onion. Layer three or four more chicken breasts on top; season as desired. Cover with the rest of the onions, garlic and bacon. Pour the apple cider vinegar over the contents of the crock pot. Cover and cook on high for 4 to 5 hours. Tear the chicken and bacon apart and stir in the BBQ sauce. Stir and cook on low an additional hour. Serve on your favorite buns or rolls.