Ingredients
6 bacon strips, divided6 boneless skinless chicken thighs (about 1-1/2 pounds)1/4 teaspoon salt1/8 teaspoon pepper1/2 cup chopped red onion1 cup crushed pineapple, drained3/4 cup barbecue sauce
Preparation
Cut 3 bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels.
Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce.
Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.
