Go Back
–+ servings
Slow cooker hunters chicken.
Print Pin
5 from 15 votes

Slow Cooker Hunters Chicken

Plump chicken breasts are wrapped in streaky bacon and slow-cooked in a pepped-up store-bought barbecue sauce. The chicken is then transferred to an oven-proof dish, topped with grated cheese, and popped under the grill until the cheese is melted and gooey. A British pub classic!
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 3 hours 3 minutes
Total Time 3 hours 8 minutes
Servings 4
Calories 528kcal
Author Beth Sachs

Save this recipe for later?

Enter your email and I’ll send it your way!

Equipment

Ingredients

  • 4 Chicken Breasts
  • 8 Streaky Bacon Rashers
  • 250 g Barbecue Sauce
  • 2 tablespoon Tomato Ketchup
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Honey
  • 1 teaspoon Garlic Powder
  • ¼ teaspoon Sea Salt
  • 3 drops Liquid Smoke or use 2 teaspoon of Smoked Paprika instead
  • 4 tablespoon Panko Breadcrumbs optional
  • 50 g Grated Cheddar
  • 50 g Grated Mozzarella
  • 1 tablespoon Parsley finely chopped

Instructions

  • Wrap two rashers of streaky bacon around each chicken breast. Place in your slow cooker basin.
    8 Streaky Bacon Rashers, 4 Chicken Breasts
  • Mix together the barbecue sauce, tomato ketchup, honey, Worcestershire sauce, garlic powder, sea salt and liquid smoke if using. Pour over the chicken and cook on high for 3 hours.
    250 g Barbecue Sauce, 2 tbsp Tomato Ketchup, 1 tsp Worcestershire Sauce, 1 tsp Honey, 1 tsp Garlic Powder, ¼ tsp Sea Salt, 3 drops Liquid Smoke
  • Transfer the chicken and BBQ sauce to an oven-proof dish.
  • Sprinkle over the optional panko breadcrumbs, grated cheddar and mozzarella cheese, and place under the grill for 2-3 minutes until the cheese is melted.
    4 tbsp Panko Breadcrumbs, 50 g Grated Cheddar, 50 g Grated Mozzarella
  • Sprinkle with the chopped parsley and serve!
    1 tbsp Parsley

Notes

Top Tips:
  • If you don't have liquid smoke, use 2 teaspoons of smoked paprika instead.
  • No slow cooker? No problem! You can cook this dish in the oven too. Place the bacon-wrapped chicken breasts into an oven-proof dish, pour over the sauce, and bake at 180C/160Fan/350F/Gas Mark 4 for 30-40 minutes or until the chicken is cooked the whole way through.  Sprinkle with grated cheese and return to the oven for a few minutes until the cheese has melted.  
 
Variations:
  • Keep things simple and just use a BBQ sauce straight out of the bottle.
  • Use pork steaks or pork chops instead of chicken breasts for hunter's pork!
  • Swap the cheddar and mozzarella for different cheeses such as gruyere, or even crumbled Stilton.
  • Cut the fat by using reduced-fat cheese and rindless back bacon.
  • Spice it up by adding 1 teaspoon of chili flakes to the BBQ sauce.
 
Storage:
Leftovers can be stored in the fridge for up to 48 hours and reheated in the microwave until piping hot. The hunters chicken can also be frozen for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 528kcal | Carbohydrates: 37g | Protein: 56g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1366mg | Potassium: 1068mg | Fiber: 1g | Sugar: 25g | Vitamin A: 457IU | Vitamin C: 4mg | Calcium: 207mg | Iron: 2mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
QR Code linking back to recipe