Cheesy Chicken with Bacon and Egg

Cheesy Chicken with Bacon and Egg

4 chicken breasts frozen or thawed
1/2 package thick bacon cooked and chopped into pieces
3 garlic cloves, smashed and diced
2 red bell peppers chopped into pieces
4 hard boiled eggs
1 vidalia onion, chopped and caramelized
2 tbs olive oil
Pinch of salt
2 cups of shredded sharp cheddar cheese
10 fresh basil leaves

1. Place chicken in crockpot all day.
2. One hour before serving skim the fat off the chicken and scoop out half the liquid. Use a fork to break up the chicken. Then add the bacon, red bell peppers, and garlic into the crockpot.
3. Caramelize the onions by using low/medium heat and heat the oil first until hot. Place the onions in the pan stir around for 10 minutes. Then sprinkle a pinch of salt on the onions. Lower the heat and let them cook for another 45 minutes stirring every once and a while.
4. Hard boil the eggs by filling a pot of water with cold water. Place the eggs in the pot and keep them in until the water is boiling for 7 minutes. Take the eggs out, run under cold water and peel the eggs immediately.
5. Add 5 leaves of chopped basil to the crockpot and the cheese. Mix it all together.

Serve the chicken dish on a plate, top with the sliced eggs and caramelized onions. Add a few chopped pieces of basil.

Makes 6 servings