Not quite Jim'n Nick's: BBQ Chicken with onions

My husband and I really enjoy bbq, and for my birthday he ordered me several bottles of sauce from a chain in Tennessee that made some of the best bbq sauces I've ever had. So I decided to see what I could do with a little chicken and my crockpot. The result is something delightfully reminiscent of a pulled chicken bbq sandwich with a side of onion rings. I did say reminiscent. If you want to taste the real deal you'll just have to hightail it to Alabama and get yourself some Jim'n Nick's. If you can't though this chicken should answer a few of your cravings. Also, it's just plain good.

Ingredients:

1 1/2lb Chicken thighs
2med Onions sliced and separated into rings
4-5 slices bacon chopped into 1-2in pieces
BBQ sauce
salt
olive oil
braggs amino acids


Directions:

I boiled my chicken pieces briefly in water seasoned with braggs, salt, pepper, garlic salt, and a few herbs. I honestly don't know if the seasonings made that much difference. I mainly wanted to get the excess fat off them so it wouldn't all end up in my crockpot. I really think it's your choice. While the chicken was boiling I sliced my onion rings and tossed them in the bottom of the crockpot with a little olive oil, salt, and braggs. Mix about half the bacon with your onion slices. Remove chicken from water (if boiling) and coat liberally with bbq sauce, mixing in the rest of the bacon as you do. Arrange the chicken pieces on top of the onion rings, and set your crockpot to cook on low for at least 6hrs. Since there was so much liquid I used a couple of slotted spoons to remove my chicken and onions to a bowl before serving.



I served this dish with baked sweet potatoes and our typical steamed broccoli and carrots. Since I was feeling a little more creative I went ahead and whipped up a special topping for our potatoes. To do this I melted 1 stick of butter together with a little sucanat (dehydrated cane juice), 1/8tsp Vanilla extract, and a handful of finely chopped pecans. Yummy.