6 strips bacon, divided

6 boneless skinless chicken thighs (about 1 1/2 lbs)

1/4 tsp salt

1/8 tsp pepper

1/2 cup chopped red onion

1 cup crushed pineapple, drained

3/4 cup barbecue sauce

cut three 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 qt slow cooker. top each thigh with a half 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.

6 servings