Easy Slow Cooker Bacon Garlic Chicken
Easy Slow Cooker Bacon Garlic Chicken is a total weeknight WINNER. It’s savory, it’s got a little sweetness, and it’s unbelievably easy to throw together. Seriously, if you can dump stuff in a slow cooker, you can make this. It’s the kind of recipe that makes you look like you actually have your life together…even when you definitely don’t.
My husband? Obsessed. My kids? Actually eat it without complaining (most of the time). I swear, I could put bacon and garlic on anything and they’d devour it. The first time I made this, I accidentally added WAY too much garlic (don’t ask), but everyone still raved about it! Now, it’s a regular in our rotation, and honestly, it saves my sanity on those crazy busy days.
Why You’ll Love This Easy Slow Cooker Bacon Garlic Chicken
- It’s basically foolproof. Seriously, you can’t mess it up. (Okay, maybe you can, but it’s hard.)
- Bacon. Garlic. Need I say more? It’s a flavor explosion in your mouth.
- Your house will smell AMAZING all day long. Like, “company’s coming” amazing.
- Leftovers are bomb.com. Cold chicken for breakfast? Don’t judge me.
- Easy Slow Cooker Bacon Garlic Chicken — need I say more!
How to Make It
Okay, listen up because this is the easy part. First, you wanna crisp up that bacon. I usually do it in a pan on the stove, but you can bake it or even microwave it if you’re in a hurry. Just get it crispy, okay? Nobody wants soggy bacon. Crumble that up (or just tear it with your hands like I do sometimes – shhh!).
Next, grab your trusty slow cooker (mine’s kinda beat up, but it gets the job done) and throw in your chicken breasts. Now comes the fun part: dumping everything else on top! Soy sauce, brown sugar (I sometimes use honey if I’m feeling fancy), garlic (don’t skimp!), ginger, and a splash of sesame oil. Give it all a good stir, then toss in that glorious bacon.
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Now, set it and forget it! Cook on low for 6-8 hours or on high for 3-4. The chicken should be super tender and practically falling apart. Shred it with a fork, mix it with the sauce, and boom! Dinner is served. I usually serve it over rice or quinoa, but honestly, sometimes I just eat it straight out of the slow cooker. No shame.
Ingredient Notes
- Chicken Breasts: I usually use boneless, skinless because, well, easy. But you can use thighs if you like dark meat better. Just adjust the cooking time a bit.
- Bacon: Okay, this is crucial. Don’t even think about skipping the bacon. It’s what makes the whole thing sing! I like thick-cut bacon, but use whatever you have on hand. Just make sure it’s real bacon, not that fake stuff.
- Soy Sauce: I always use low-sodium because I’m trying to be healthy-ish. But regular soy sauce works too, just be careful with the salt.
- Brown Sugar: This gives it that yummy sweetness. If you don’t have brown sugar, you can use honey or maple syrup. I’ve even used white sugar in a pinch, but it’s not quite the same.
- Garlic: Okay, I’m a garlic fiend, so I usually use a LOT. But start with the recommended amount and add more if you’re feeling brave. Just be warned, it can get pretty intense!
- Ginger: Fresh ginger is best, but ground ginger works too. I once used pickled ginger because that’s all I had. It was… interesting.
- Sesame Oil: Don’t skip this! It adds a nutty flavor that’s just amazing.
Recipe Steps:
- Cook bacon until crispy, then crumble.
- Place chicken breasts in the slow cooker.
- Combine soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Pour sauce over chicken, then add bacon.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred chicken with a fork and mix with the sauce.
- Serve over rice or quinoa.
What to Serve It With
Rice is a no-brainer. Quinoa works too if you’re trying to be fancy. Steamed broccoli or some other green veggie on the side is always a good idea. Oh, and a sprinkle of sesame seeds on top just makes it look extra pretty!
Tips & Mistakes
- Don’t overcook the chicken! It’ll get dry and nobody wants that.
- If the sauce is too thin, you can thicken it with a cornstarch slurry (mix cornstarch with a little cold water) during the last 30 minutes of cooking.
- I once forgot to add the bacon until the very end. It still tasted good, but it wasn’t quite as crispy. Learn from my mistakes!
- Taste and adjust the seasoning before serving. You might want to add a little extra soy sauce or a pinch of red pepper flakes for some heat.
Storage Tips
Leftovers will keep in the fridge for up to 3-4 days. I usually store them in an airtight container. You can reheat them in the microwave, on the stovetop, or even in the oven. And like I said, cold chicken for breakfast is a thing. Don’t knock it till you try it! My husband takes it to work ALL the time for lunch.
Variations and Substitutions
- No bacon? Okay, that’s a tragedy, but you could try using ham or even pancetta.
- If you’re allergic to soy, use tamari or coconut aminos instead of soy sauce.
- Want to make it spicier? Add a pinch of red pepper flakes or a dash of sriracha.
- I’ve tried adding pineapple chunks before, and it was surprisingly good! (Just don’t tell my kids.)
- I skipped the sesame oil once and honestly? No one noticed. So, if you don’t have any, it’s not the end of the world.
Frequently Asked Questions
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Easy Slow Cooker Bacon Garlic Chicken
Ingredients
Main Ingredients
- 4 pieces chicken breasts boneless, skinless
- 6 slices bacon
- 1 cup chicken broth low sodium
- 5 cloves garlic minced
- 1 teaspoon thyme dried
- 0.5 teaspoon black pepper freshly ground
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons parsley fresh, chopped
Instructions
Preparation Steps
- Fry the bacon in a skillet over medium heat until crispy. Remove and set aside, leaving the bacon fat in the skillet.
- Add olive oil to the skillet and brown the chicken breasts on both sides. Transfer the chicken to the slow cooker.
- Pour chicken broth over the chicken in the slow cooker.
- Add minced garlic, thyme, salt, and pepper to the slow cooker.
- Cover and cook on low for 4-5 hours or until the chicken is fully cooked.
- Crumble bacon on top of the cooked chicken and sprinkle with fresh parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
