April 19, 2011

Maple Bacon Chicken

I have expressed my undying love for the slow cooker here many times. I can't get over the simplicity of tossing a bunch of stuff in there and then coming home to a fully cooked meal! It feels almost luxurious, like having a chef...except not.
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Okay. Now that we've got that out of the way, here's a super tasty recipe that you can throw together in a few minutes. And it has bacon. Mmmmm. 

Maple Bacon Chicken

1-2 lbs. chicken, preferably skinless (we used drumsticks and thighs)
3 cups chopped veggies (butternut squash and carrots, potatoes would be good, too!)
1 c. white wine
3 tsp. dijon mustard
3 tsp. maple syrup
2 cloves garlic, minced or grated
3 slices bacon, chopped
1 c. water or chicken broth
salt and pepper to taste

To make: 
Rinse chicken well under cold water. Pat dry with paper towels and season both sides with salt and pepper. Wash your hands, yo. Salmonella ain't a fun thing to mess around with!!! 
If you have time, heat a heavy bottomed pan over high and crisp up your bacon. Remove bacon to bottom of slow cooker. Add in your chicken and brown for a few minutes per side. Remove to slow cooker. 
If not, just season the chicken well- add bacon and chicken to slow cooker. 
Chop up your various vegetables and add to the slow cooker. Try to layer the chicken with the vegetables, if possible. 
In a small bowl, combine mustard, maple syrup, garlic, salt and pepper (a pinch of each) with the water and wine. Mix well and pour over chicken and vegetables. 
Cover and cook on low 6-8 hours, or until chicken and vegetables are tender! 

If you have extra time, strain out the juice into a sauce pan and reduce over low for 15-20 minutes, or until thickened. You can also whisk in a little cornstarch to speed up the process. Serve over the chicken and vegetables. 

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