My cat Lydia, who is a beautiful Berman, loves bacon, cheese, and chicken. So, when I decided to make a dish in my slow cooker with those ingredients, I decided to name it Slow Cooker Chicken Lydia. This garlicky, mushroomy, cheesy dish is awesome, and suitable for both entertaining guests and for family dinners because it is easy to put together and doesn’t take too long in the slow cooker. It’s actually best made a day ahead and reheated, and it freezes well.

Incidentally, my family ate the entire dish, so poor Lydia didn’t get to taste it. Maybe she’ll be luckier next time I make it.

8 Servings

8 ounces thick bacon, chopped
1 medium onion, chopped
16 ounces sliced mushrooms

2 pounds boneless skinless chicken breast halves, cut into 8 serving size pieces
1 tablespoon minced garlic
salt and freshly ground black pepper

1 pound sliced fresh mushrooms
2 cups shredded sharp cheddar cheese

1. Cook the bacon in a skillet until very crisp. Remove from the skillet to drain.
2. Add the chopped onions and mushrooms; sauté until softened.
3. Arrange the chicken breast pieces in a single layer in a 4-6 quart slow cooker. Sprinkle with the garlic and a little salt and pepper. Top with the onion mushroom mixture, then the cheese, then the bacon.
4. Cover the slow cooker, set to the low setting, and let cook 3-4 hours or until the chicken is tender and just cooked through. Tilt the lid slightly the last hour to evaporate any extra liquid.

Amount Per Serving
Calories 391 Calories from Fat 197
Percent Total Calories From: Fat 50% Protein 41% Carb. 9%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 10 g
Cholesterol 114 mg
Sodium 404 mg
Total Carbohydrate 9 g
Dietary Fiber 1 g
Sugars 0 g
Protein 40 g

Vitamin A 8% Vitamin C 16% Calcium 0% Iron 16%