Thursday, May 29, 2014

1 to 1 1/2 lbs boneless skinless chicken tenderloins
6 to 8 slices bacon, cut in half
4 apples, peeled, cored and finely diced.
1 1/2 cups barbecue sauce
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

Wrap each piece of chicken tenderloin with a half slice of bacon. Place wrapped chicken in the bottom of crockpot (they can overlap). In a bowl mix the diced apples, barbecue sauce, balsamic vinegar and thyme. Pour this mixture over the chicken. Cover and cook on high for 4 hours or on low for 8 hours.


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