Hunters kylling med bacon

 Ingredients:

2 jars of memphis bbq sauce
3 large chicken breasts
12 rashers of thick but smaller bacon
4 chorizo sausages, thinly sliced
1 Large brown onion, cut in half and sliced
6-8 mushrooms, thinly sliced
Grated mature cheddar cheese

Method:
1. Butterfly the chicken breasts, then put a line of grated cheddar cheese and fold both sides over it.
2. Wrap 4 pieces of bacon around each chicken breast.
3. Put half a jar of memphis bbq sauce at the bottom of the slow cooker before placing the chicken breasts in.

4. Put the stuffed and wrapped chicken breasts over that sauce in the slow cooker, add the sliced mushrooms, onions and chorizo sausages.

5. Put the remaining memphis bbq sauce into the slower cooker or less depending how thick you want the sauce to be and mix the mushrooms, onions and chorizo sausages without disturbing the chicken.

6. I put on low for 7 hours but 6 is more than enough, depending on how you like your chicken.
7. Serve with whatever trimmings you like, I had chips.

Bare in mind my sauce wasn’t as thick as I would of liked as I put 1 and a half jars on top as well as half under so add what quantity of sauce you would like. The chicken was beautiful and just fell apart lovely and I also added some more grated cheese on top once plated.