Start by crisping up your bacon in a skillet over medium heat. I prefer using thick-cut bacon because it holds its texture better. Cook it until crispy, which usually takes about 7-10 minutes. Once done, place the bacon on paper towels to soak up excess fat. After cooling, crumble it into bite-sized pieces. This crispy bacon will be folded into the chicken later for that perfect crunch.

While the bacon crisps, season your chicken thighs generously with coarse Kosher salt and smoked paprika. This seasoning process ensures that every bite of chicken is packed with flavor. Don’t skip this step—trust me, it makes a difference.

Lightly spray the inside of your slow cooker with cooking spray or simply rub it with a little vegetable oil. This prevents sticking and makes cleanup easier later.

In a medium bowl, mix your crumbled bacon with the brown sugar, Dijon mustard, and minced garlic. This mixture brings all the flavors together beautifully. Once it’s well combined, pour it into the slow cooker over the chicken.

Cover your slow cooker and set it to low. Let it cook for 4 to 6 hours, depending on your slow cooker’s strength and how hot it tends to run. If you’re in a pinch, you can also cook it on high for about 2 to 3 hours. Regardless of the setting, you’ll want the chicken to reach an internal temperature of 165°F for safe consumption.

Once the cooking time is up, remove the chicken from the crockpot. You can serve the chicken over rice, quinoa, or alongside your favorite veggies. Don’t forget to spoon some of that luscious sauce over the top. It’s pure bliss.