Slow Cooker Bacon Wrapped Chicken: Easy Crock Pot Recipe

Updated 5 November 2026Safe temperatures from USDA FSISBreasts, thighs and bites

Bacon wrapped chicken in a slow cooker: recipe

This is a simple Crock-Pot bacon wrapped chicken that serves 4. It works with chicken breasts, thighs or bite-size pieces. The method below adds an optional sear and a quick broil, which give the bacon far better texture.

Ingredients

• 4 boneless, skinless chicken breasts (6 to 8 oz each), or 8 boneless thighs
• 8 to 12 slices regular-cut bacon
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• ¼ tsp salt (the bacon adds plenty)
• Optional glaze: ½ cup barbecue sauce, or 2 tbsp maple syrup mixed with 1 tbsp brown sugar

Equipment

A 4 to 6-quart slow cooker, ideally oval so the bundles fit in one layer, plus an instant-read thermometer. A rimmed baking sheet is useful for the final broil.

Steps

1. Prep the chicken. Use chicken thawed in the refrigerator. Pat it dry. If breasts are very thick, butterfly or pound them to an even 1 inch so they cook evenly.
2. Season. Mix the garlic powder, paprika, pepper and salt, and rub it over the chicken.
3. Wrap. Wrap each piece in 2 to 3 slices of bacon, overlapping slightly. Tuck the ends underneath, or secure them with toothpicks.
4. Sear (optional). Brown the bundles seam side down in a hot skillet for 3 to 4 minutes. This renders some fat and sets the wrap.
5. Slow cook. Place the chicken seam side down in one layer. No added liquid is needed. Cover and cook on LOW for 3 to 4 hours or HIGH for about 2 hours.
6. Check the temperature. Insert a thermometer into the thickest piece. It must read 165°F. If not, keep cooking and check every 20 to 30 minutes.
7. Glaze and crisp. Move the chicken to a foil-lined baking sheet, brush on the glaze if using, and broil for 3 to 5 minutes until the bacon crisps. Watch closely, as sugar burns fast.
8. Rest. Rest for 5 minutes, remove any toothpicks, and slice.

How long to cook bacon wrapped chicken in a slow cooker

These times are a starting point. Slow cookers heat at different rates. The USDA safe minimum for all poultry is 165°F, so check with a food thermometer rather than relying on time.

Long recipes that cook boneless breasts for 6 to 8 hours on LOW are safe, but the meat usually turns dry and stringy. Thighs handle longer cooking much better.

Food safety tips

• Keep the lid on. Each time you lift it, the cooker loses heat and needs extra time to recover.
• Wash hands and surfaces after handling raw chicken and bacon.
• If the power goes out while you are away, FSIS says to throw the food away, even if it looks done.

Variations

• Maple bacon wrapped chicken: brush with the maple and brown sugar glaze before broiling.
• BBQ bacon chicken: brush with barbecue sauce for the last 30 minutes, then broil.
• Stuffed chicken breast: cut a pocket and fill with cream cheese, spinach and a little mozzarella before wrapping.
• Chicken thighs wrapped in bacon: use boneless thighs for juicier meat and more forgiving timing.
• Bacon wrapped chicken bites or skewers: wrap 1-inch pieces with half slices of bacon and secure with toothpicks or short skewers. Check from 2 hours on LOW.

What to serve with it

Serve with mashed potatoes, rice, roasted green beans or a crisp salad. Spoon a little of the cooking juices over the top, but skim off the bacon fat first.

For a full slow cooker dinner, see our beef and rice slow cooker recipes or sirloin steak in a slow cooker.

Storing and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. FSIS advises against reheating leftovers in a slow cooker.

Reheat in the oven at 350°F or in the microwave until it reaches 165°F. A short spell under the broiler brings the bacon back to life.

Frequently asked questions

The bottom line

Slow cooker bacon wrapped chicken needs only a few ingredients. Use thawed chicken and regular-cut bacon, cook until it reaches 165°F, and finish under the broiler for crisp bacon.