Crock-Pot Bacon Wrapped Apple Barbecue Chicken
A chicken tenderloin is a muscle of the chicken that is located close the the spine. Because this muscle is not used very much in the bird, the meat is a bit more tender than the breast of the chicken. However, in a pinch you can use boneless skinless chicken breast and cut it lengthwise into strips.
This recipe was inspired by this recipe by Chef In Training for her Slow Cooker Bacon-Wrapped Apple BBQ Chicken it was a recipe I had seen on Pinterest and wanted to try for sure. It looked so yummy.
However when I went to make it I was out of lemons and the bottle of lemon juice I had in the back of the fridge had gone bad (or it smelled bad..I didn’t taste it).
So…balsamic vinegar to the rescue.
Really the lemon juice or vinegar is just enough to help the apples from turning brown. There is probably enough acid in the bottled BBQ sauce to omit this if you want. But I thought the balsamic vinegar added a nice flavor.
I went with it…it was good and added a great flavor to the dish.
You can use dried thyme (about 1/2 teaspoon) or just omit it…up to you!
It is GOOD!