New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Wednesday, June 18, 2008

CrockPot Bacon and Cheese Chicken Recipe



Day 170.

I was blog surfing the other day and found a recipe entitled Bacon Cheeseburger Chicken. I knew that this was something that I had to try, and printed it out on the spot.

The internet loves bacon. It cracks me up how the love of bacon makes it's way through the blogosphere---I read about bacon on parenting blogs, life blogs, DIY blogs, and business blogs. Probably because I'm allergic to pork, I don't have an amazing love affair with bacon. I have discovered that beef bacon is very tasty, and according to my pork-eating family and friends, it tastes marvelous, and maybe even better.

But I don't crave the flavor of bacon. Now chicken and apple sausages are another thing...

I actually used turkey bacon for this recipe, since I had a bunch left over from the jalapeno poppers.


The Ingredients.


--2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese


The Directions.

Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.

Put the chicken in the crock on top of the oil.

In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.

Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.

Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.

Since I used the tiny breast tenders (frozen) our dinner cooked in only 3 hours on high.


The Verdict.

We all loved this. It didn't remind us of a cheeseburger, though, and most of the dinner conversation revolved around the name and how it would be misleading to throw in the word "burger." I thought the use of the word was cute, but ultimately, I lost 1 to 5. (my brother and his wife were over for dinner. Hi Andy! Hi Karen!)


Very tasty. Thank you to Kevin and Amanda!
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64 comments:

Sarah said...

This sounds really good. I'll be trying it out as soon as I go grocery shopping and have some chicken in the house.

Thank you so much for posting your recipes. You've inspired me to start cooking more!

Sarah said...

WOW that looks good!!!

The steak rolls up are to DIE for. I tried the tilapia, and while the recipe is good, I just can't get over that fact that its FISH. *blech* so I didn't enjoy it and now I feel guilty cause there are fish leftovers in my fridge that are going to be thrown out :( Oh well, at least I tried, right?

I also tried the frito chocolate bark. You need to rename that to frito crack, ok? OK. YUM!!!

Stephanie said...

That looks fabulous!! It is now on my list of foods that I just gotta try!

My Ice Cream Diary said...

Teryaki and ranch???

Oh well, I happen to have all the ingredients and am making it for dinner tonight. THANKS! If you didn't have the verdict at the end I don't think I'd be brave enough to try it. But I trust you... really, I do. =)

AJ said...

I've recommended you to a crockpot loving friend of mine. I like the diversity of recipes here. Can't wait to try the meatloaf. I love this site. And as such you have been tagged on my blog. Come check it out.

bensrib said...

Can't wait to try this one. I made the cream cheese chicken stuff the other night and my husband asked if I got the recipe from "that crockpot blog lady" - see? You're famous!

Lucy said...

I just discovered your blog the other day....talk about excited! That night we went out to celebrate my husband's birthday without kids and I spent about a half hour talking about your blog. I'm sure he was thrilled! :) Anyway, I'm making the cream cheese chicken right now. This bacon/cheese recipe is one that I used to make years ago in the oven. It was a favorite of ours but I don't even remember the last time I made it. I never thought to make it in the crock!You've really inspired me to do so much with the crockpot! I'm in AZ where it's currently 109* so not using the stove or oven this time of year is great. Thanks!

Mama said...

I love your blog as well. I haven't been moved to actually attempt any recipes yet, probably because I grill a lot during our short summer, and then live by my crockpot again once again the weather turns cold. Right now grill season. However, I think I might try this recipe this week - but I'm thinking of shredding the chicken, and using it as a filling for wraps . . . hubby hates chicken, but likes wraps, ranch, cheese, and bacon . . . so I'm thinking I might be able to make this work for me!!!! V. Excited.

Debra said...

This sounds yummy. I am going to make it tomorrow!

Question for you: When the item in the crockpot is done cooking, do you have a lot of broth, juice,water or such in there? I made your Apricot Chicken last night. IT WAS WONDERFUL and dh had 2 helpings, but it definitely did NOT look like yours. Mine had the chicken almost completely covered by the sauce that became VERY watery like, not at all like when I added it at the beginning when I started to cook it. And it was a DARK brown. ???? It was still delish. And I have the same crockpot as you.

Crockpot Lady said...

you all are the best. simply the best. I love reading your comments!

Debra, I think the weird sauce thing depends on how juicy your meat is, and if it is fresh or frozen. Fresh meat seems to be a lot juicier. I've had the darkening thing, happen, too. I don't remember the apricot chicken darkening, but the pineapple in the pineapple chicken darkened quite a bit, and was a bit off-putting in color. But it tasted good.
someone much smarter than a fifth grader could probably explain that it has to do with the chemical components and the preservatives vs. lack of preservatives... but I am so not that person, lol!

xxoxo
steph

CrabbyMom said...

This looks great! Did you put this on a bun or a tortilla or what? How can you go wrong with bacon and cheese! Yum!

Holl said...

We just finished this...yummy! Used light ranch dressing, you couldn't tell a difference. The 3 year old picked out all the bacon first..but came back to the chicken and gave it a thumbs up!

Sarah Renee said...

We had this last night and it was a big hit with my kids and niece and nephew. They were sad they couldn't have 3rds. I did add some onion for more flavor. YUm YUm!!! This is the third recipe of yours that I have tried. Thanks again

Amanda said...

Hey Stephanie!! Thanks for the shout out!! :D I am so curious-- did ya'll come up with any other good names for "Bacon Cheeseburger Chicken"?? :) I am willing to change it!! Haha!! I wish I could've been a fly on the wall for that conversation. :D

mkchilds said...

I am a lover of the crock pot as well, and well me and my hubby love all the recipes that we try of yours. We absolutely loved the Korean Ribs....they are my family and me parents favorite recipe...your amazing!! Just thought i would tell you thanks for all the recipes...you fuel many of my dinners!

Nicki said...

Yummm this was really good and different!! I also added minced onion and garlic.. and added extra cheese in the last 10-15 mins!!!! This is a new family fave, even our 2 and 4 1/2 year old loved it!

Nicki said...

Oh and we called it Cheesy Bacon Chicken LOL

Wynter said...

Made this last night and it was great! The only problem I had was it cooked so fast. I used three frozen chicken breast halves and cooked it on high for the first hour so they'd thaw out. After an hour, I switched to low and they were done in another 2-3 hours. As a result, by the time dinner came around they were a bit dry, but still very tasty. Next time I'll remember they cook so fast!

CrabbyMom said...

I love ranch. I love teriyaki. I never in my wildest dreams would expect the two together to be so delicious! The flavors were very intense. My cheese disappeared in the sauce but we didn't care. We put this on whole wheat tortillas and it certainly will get made again. Thanks for another delicious meal idea! I've made so many and I just can't wait for more!

Anonymous said...

Probably one of my favorite chicken recipes. How can you go wrong with bacon and cheese? And who knew that ranch and terriaki would be so good. They're so good together that it's my new favorite sauce for everything. I doubled the sauce on this as I usually do. I made instant mashed potatoes to get all the sauce and that didn't do it justice, next time I'll use real ones. Also, I used a package of pre cooked bacon and it was good but next time I'll crisp up the bacon first to give it more texture.

Anonymous said...

I just found your blog over the weekend. I was searching for new recipes to use when it is sooooo hot and no one feels like standing around a hot stove or hot grill to cook. I just never think to use my crockpot in the summer - who knew?? Anyway, I gave this recipe a try last night. I did make a change - I used Brianna's Home Style Chipotle Cheddar dressing instead of the teriyaki. It gave it a nice little kick! My 2 teenagers even said I could make it again, they just wanted more bacon and cheddar next time. And I think I would serve it with mashed potatoes to help soak up some of the sauce. YUM! Thank you so much!

conley730 said...

This sounded so good. Unfortunately I way overcooked mine. I used frozen chicken breasts and cooked it on low for about 10 hours while I was at work. Evidently that was way too long. I'm going to try it again though one day when I'm home and can monitor it.

Crockpot Lady said...

Oh Conley, I hate it that you had that happen, ick.

One of the things I really ,really, really LOVE about my SmartPot Crock-Pot is that I can push a button for 4, 6, 8, or 10 hours, and then it will automatically click to warm and keep the food piping hot (but not still cooking) until I get home.

I hope the next time works better!

xox
steph

conley730 said...

I need to get one with a timer or preset buttons. Then I could still cook during the week while I'm at work!

HappyTrails2U said...

This recipe was great, fork tender and very moist, we loved it! I did change one thing though, I held off on the cheese until it was done, then I put the cheese on the top and stuck it under the broiler for a few minutes. This way the cheese doesn't melt away into the juices. Delicious! I definately will fix this again, I would even serve this to company!

Anonymous said...

I tried this tonight. It was absolutely awesome. My hubby who is very picky enjoyed the chicken so much he almost ate all of it before his baked potato and veggies. He says chicken tastes gamey but this didn't. I served with a baked potato and dribbled the sauce on top of the potato along with a little sour cream. MMmmm tomorrow night its the cream cheese chicken.

Mauibabe said...

This was the first recipe I made from this site (just discovered it and so excited)

I found this to be too salty for my taste and if I make it again would use Low Sodium Teryaki. I only used 4 pieces of Bacon - all I had left. The chicken was so tender and really nice, hopefully with the low sodium tery it will taste better to me next time.

I cant wait to try the buffalo chicken dip - we try a new recipe once a week so that is my next one.

MamaW said...

I'm making this right now! Can't wait to try it. By the way, you are featured on my new blog. Check it out if you get a chance.

Anonymous said...

Great crock recipe. My whole family enjoyed. I put frozen chicken breasts in the crock and let them thaw and cook for awhile and then skimmed the excess liquid and fat off. Then put the ranch/teriyaki mix on it. About 10-20 before serving, I topped with lots of shredded cheddar. After it melted, I topped with large pieces of bacon. I waited b/c i wanted the bacon to stay crispy. Yum! We will make this one again.

Briana said...

Looks delish! I'm going to try this next week!

Christy said...

I just tried this one too, and it burnt to a crisp. I doubled the sauce. I left it in for about six hours on low while I was gone to work. The ingredients just sound so good, and I liked the taste of the sauce this morning. I may try again when I can watch it in the crock and monitor. In my crock, it may have been better to do it for three hours on high. For some reason, I always have bad luck with things in the crock that don't have a lot of liquid (soups, etc.).

Crockpot Lady said...

Hi Christy,

I'm so sorry that you didn't have good luck with this recipe. What size crockpot were you using? Most crockpots need to be at least 2/3 of the way full to cook properly. I hate it that this burnt on you--it was one of our favorites.

xox
steph

aprilthomas said...

I was all excited to make this, and then discovered that the ingredients I thought I had, in fact, had been used on something else about 2 months ago! I ended up using Sweet Baby Ray's BBQ sauce (obviously NOT gluten free) and Golden's Spicy mustard instead of Ranch dressing and terriaki sauce. It ended up being really good. I made this recipe correctly the next week and I liked it better. My hubby and kids liked the mistake kind better. I LOVE this crock pot thing!!!

Anonymous said...

Hi! I actually tried this recipe using an oven and it was really good. (My mother in law for the fist time commented on how it was really really good, so it was really really good!) Must try the crock pot version! BTW, I enjoy your blogs!

Carrie said...

While mine did NOT look like yours, my hubby and kids begged me to make it again! It was wonderful. You are right, the ranch/teryaki combo was weird but delicious. I served mine over mashed potatoes (as I had them starting to grow eyes) and it was wonderful! Thank you for inspiring me to use my crockpot again!

Anonymous said...

I made this for dinner tonight my family gives it a 10! I used bacon ranch dressing (it was what I had on hand) My little ones LOVED it and came back for more. I made home made oven fries and a green sald. Thank You So Much!

Martha said...

I told my boyfriend that I was going to try more new recipes. This was the first one I experimented with. It was so good, and he says I can expirement more.

daquirigoddess said...

Hubby loved this. Me not so much. I am pregnant and could really taste the olive oil for some reason. I am going to try it again with butter instead.

Moonprysm said...

thanks for this recipe! I'm making it right now. we're moving in 2 days and it's nice to be able to throw something in the crock pot and let it cook while i pack. definitely saves us from eating out a million times this week. :)

Anonymous said...

You're not kidding about the bacon. Have you see this? http://blog.rifftrax.com/2009/01/31/bacon-stupidity/

I just discovered your blog and am enjoying reading the recipes! Thanks so much for doing this!

MakeLifeDelicious.com said...

This looks delicious! I'm looking for new recipes to use with my crock pot. I don't utilize as near as much as I should, especially since I work full time and don't have a lot of time to cook in the evenings. I am so glad I came across your blog! You have tons of great recipes!!

Anonymous said...

this was delicious!!!

Jules0988 said...

I made this today for me the my hubby while we were out house hunting. When we got home we were starving and the house smelled wonderful. I quickly made some rice and veggies to go with it. It was divine ! The chicken literally melted in our mouths. It was tender and juicy. Thanks for a great recipe and I have tomorrow nights dinner already planned using one of your Fall recipes.

Anonymous said...

We tried this last night and it was fabulous! My picky 2 1/2 year old and 5 year old gobbled it up. We will certainly be making it one of our regular crockpot meals.

Grounded For Life said...

I made this last weekend and omg, it was amazing! It's definitely going to be something I'm going to keep in rotation on a regular basis.

SaraVis said...

YUM! I made this with regular bacon and half monterey jack cheese and half sharp cheddar cause that's what I had in the house.It was a bit on the salty side. Maybe because of the bacon? I only used 8 pieces instead of 12 and it was plenty.Regardless everyone liked it and I will be making it again!

Courtney said...

This is one of my favorite dishes.

Anonymous said...

I used some (real) bacon bits used for salads and that worked well, very very good dish. I will make it again.

Janelle said...

I tried this a few weeks ago and it was incredibly salty, but I didn't have teriyaki on hand and tried to make my own with soy sauce, so that could have been part of it.

I decided to buy low-sodium teriyaki and try again, along with using lower sodium bacon. I also only used five pieces of bacon, eight chicken breast strips (fresh, about a pound) sprinkled just a bit of cheese at the beginning. Cooked on high for about an hour, low for another hour and a half, then kept warm and sprinkled more cheese at the very end. Much better than my last attempt! It cooks very fast for me because it only fills up the bottom 1/4 or so of my 4qt crockpot.

Michelle Pixie said...

I have this in the crockpot now! It smells delish! It reminds me of our favorite dish at Outback called Alice Springs Chicken and that makes me very happy. I did throw in some mushrooms to make it more like our favorite dish and may serve it with a little side of honey mustard. :)

Lesa said...

We really enjoyed this dish. I found the olive oil to be completely unnecessary. (I use slow cooker liners, so nothing sticks anyway.) When it was done, there was a massive oil slick on top that I had to sop up with paper towels before I could take the chicken out. I guess my bacon was really greasy. I definitely recommend using reduced-sodium teriyaki sauce. It's a pretty salty dish, but I love salty so that was ok by me! Definitely comfort food. I didn't stir the cheese and bacon into the sauce, I coated the chicken in the sauce, then layered the cheese and bacon on top. So each piece had a nice cheesy bacon crust on top. I baked potatoes and cut them into thick slices. Then I took the sauce from the crock and poured it over the potatoes. Perfect way not to waste any of the cheesy bacon goodness.

Sorry this comment was so long winded! Thanks so much for posting!

Kelly, Jay & Kaitlyn said...

Good recipe! My crock cooks fast so mine was done after 4 hours on low. Next time I think I'll add the cheese the last 30 mins or so so it doesn't just melt away in the sauce.

SherryBebe said...

So my husband and I tried this last night for dinner, while I was putting it together I was thinking to myself "now this should be interesting." Not only was it interesting but it was delicious! This will be something I will make again.

Semi Crunchy Momma said...

I can't wait to try this, it does sound like Alice springs chicken from Outback! Hubby and I love that so we'll most likely love this also!

kristin said...

Stephanie, what other recipes do you reccomend that you can use frozen chicken in? I need recipes that I can leave for 8+ hours...

Lisa said...

Just made this last night for dinner, and it was a hit! I added some shitake mushrooms and served over mashed potatoes. It really did remind me of Alice Springs chicken - so good!

Jess Danielson said...

This was awesome! I was a little worried with the teriyaki and ranch, but it was really great! Did the Crockpot garlic baked potatoes in another crock to go with it! What a wonderful meal! Will def. do again!
Jess D.

Mrs. Shelly Howell said...

We had this last night, and boy was it good! We will be doing a lot of crockpottin' this month and using many recipes from your site. Great start with this one. Shared it on my blog at www.howellshomesteadhappenings.blogspot.com if you care to see our review.

Thanks so much!

Katie said...

Just made this today for the second time and its still delicious! I made a few small changes based on other comments and preference, which I posted on my blog Katie and Matt's Kitchen (with a link back to here!). Thanks for sharing!

This Beautiful Life of Mine said...

This is such an awesome recipe! I've made it once before and now I've come back to the recipe to make it again. :) Just one question... the last time I made this, I used fresh chicken, and now I have frozen. Did you thaw the chicken out before you cooked it? Just wondering if I need to cook it longer or not. Thanks!

Stephanie ODea said...

Hi Beautiful Mind,

I've done it both ways. Chicken actually thaws pretty quickly in the crockpot; I'd only add another 45-1hr on the cooking time and then check by cutting into it. The longer you cook, the more tender the chicken will become.

I'm so happy you enjoy this recipe! Odd ingredients, yet they are amazing together! :-)

Melinda Wheeler said...

I didn't plan in enough time to make this in the crockpot, so I just cooked it on the stovetop. I added the bacon and cheese at the end then. Now the taste of teriyaki and ranch was good, but it was pretty salty to me too. I used 12 strips of bacon and that might have had something to do with it. I think there was too much bacon in it. (Sorry...I might get yelled at for that by some people...lol I'm not the biggest fan of bacon.) But my 8 year old niece really liked it and hubby said it was good, so I'll probably make it again sometime, just with less bacon. ;)

Cheryl Freer said...

I made this for us tonight and ... Meh. It sounded good but the favors didn't really make it all the way through. We love so many of your recipes that we're not daunted by one that didn't knock our sox off. Thank you for the amazing variety of recipes overall!

dana said...

If you used -ground- chicken this might work as a bacon/chicken/cheeseburger. Probably be a bit sloppy, but that's what thick hamburg rolls are for.

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