PREP TIME: 10 minutes


MAKES 4 servings

This is an all-time favorite recipe, converted to a slow cooker method. The low and slow cooking ensures tender, flavorful chicken. Simply brown the chicken and bacon, put all ingredients in a slow cooker before work, and come home to a wonderful-smelling house and an irresistible dinner. For a complete, wholesome meal, pair this with any low-carb vegetable. Our favorite choice is grilled asparagus.

2 tablespoons olive oil

4 boneless, skinless chicken breast halves (about 1¾ lbs/780 g) or boneless, skinless chicken thighs (see Note)

¼ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

8 slices bacon, diced

1 cup (240 ml) heavy cream

½ cup (120 ml) all-natural salted chicken stock

1 teaspoon chopped fresh thyme leaves, or ¼ heaping teaspoon dried thyme leaves

½ teaspoon ground mustard

Chopped fresh parsley or a handful of pea shoots, for garnish

  1. Preheat a slow cooker to high.
  2. Heat a large frying pan until hot and add the oil. Season the chicken breasts evenly with the salt and pepper and add to the pan. Cook the chicken for 2 to 3 minutes on each side, until golden brown. Add the chopped bacon and cook for 2 minutes more, until crispy.
  3. Place the browned chicken breasts, bacon, and all other ingredients in the slow cooker. Secure the lid and leave to cook on high for 8 hours.
  4. After 8 hours, stir the ingredients well and season to taste. Garnish with fresh parsley and serve. Store any leftovers in the refrigerator for up to 3 days.


Chicken thighs contain more fat, flavor, and calories than breasts.