Imagine walking in the door after a long day to the incredible aroma of a home-cooked meal already waiting for you. That’s the magic of this Slow Cooker Creamy Bacon Chicken! We’ve taken a classic comfort food favorite and adapted it for the ultimate ‘set it and forget it’ convenience. The low-and-slow cooking method transforms simple chicken breasts into fall-apart tender morsels, all swimming in a rich, savory bacon cream sauce. It’s a wonderfully decadent yet surprisingly easy dinner. We love serving it over a bed of grilled asparagus or zucchini noodles to soak up every last drop of that glorious sauce.
Ingredients
• 2 tablespoons / 30 ml olive oil
• 1¾ lbs / 780 g boneless, skinless chicken breast halves, about 4
• ¼ teaspoon / 1.5 g fine sea salt
• ¼ teaspoon / 0.5 g freshly ground black pepper
• 8 slices bacon, diced
• 1 cup / 240 ml heavy cream
• ½ cup / 120 ml chicken stock
• 1 teaspoon fresh thyme leaves, or ¼ heaping teaspoon dried thyme
• ½ teaspoon / 1 g ground mustard
• Chopped fresh parsley, for garnish
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with salt and pepper.2. Sear the chicken for 2-3 minutes per side, until golden brown. You don’t need to cook it through. Transfer the browned chicken to the basin of your slow cooker.3. In the same skillet, add the diced bacon and cook until it becomes crispy. Use a slotted spoon to transfer the bacon into the slow cooker, leaving the rendered fat in the pan.4. Pour the chicken stock, thyme, and ground mustard into the slow cooker over the chicken and bacon.5. Secure the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.6. During the final 30 minutes of cooking, stir in the heavy cream.7. Taste the sauce and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Nutritional Information
• Servings: 4
• Calories: 655 kcal
• Protein: 52g
• Fat: 48g
• Net Carbs: 3g
Pro Tips
• Don’t skip the sear! Browning the chicken and crisping the bacon first creates a deep, savory flavor base that you can’t get from just slow cooking.
• For the creamiest sauce without any risk of curdling, always stir in the heavy cream during the last 30 minutes of cooking.
• For an even more flavorful and tender result, use boneless, skinless chicken thighs. They hold up beautifully to the long cooking time.
• If you prefer a thicker sauce, remove the cooked chicken and whisk a slurry of 1 teaspoon cornstarch and 2 teaspoons cold water into the sauce. Turn the slow cooker to high for 15-20 minutes until thickened.
FAQ
Q: Is it necessary to sear the chicken first
A: Yes, it’s highly recommended. Searing the chicken and crisping the bacon before slow cooking creates a deep, savory flavor base that you can’t get from just adding the ingredients directly to the slow cooker.
Q: Can I use chicken thighs instead of breasts
A: Absolutely. For an even more flavorful and tender result, you can use boneless, skinless chicken thighs. They hold up beautifully to the long cooking time and are less likely to dry out.
Q: How do I make the sauce thicker
A: To thicken the sauce, remove the cooked chicken from the slow cooker. Whisk a slurry of 1 teaspoon cornstarch and 2 teaspoons of cold water into the sauce. Turn the slow cooker to high for 15-20 minutes, or until it has thickened to your liking.
Q: When should I add the heavy cream
A: For the best results and to prevent the cream from curdling, you should stir in the heavy cream during the final 30 minutes of the cooking time.
