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6 bacon strips, divided
6 chicken boneless skinless chicken thighs (about 1 1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped red onion
1 cup crushed pineapple, drained
3/4 cup BBQ sauce
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-quart slow-cooker. Top each thigh with a half a 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.
Yield: 6 servings
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