Bacon Wrapped BBQ Crock Pot Chicken
2 boneless skinless chicken breasts
1/2 cup barbecue sauce
2 tbsp. brown sugar
1 tbsp. lemon juice
2 small apples peeled and chopped
4 slices of bacon
In a small bowl, combine the barbecue sauce, brown sugar, lemon juice and the chopped apples;
set aside. Spray the liner of your crock pot with a non-stick spray. Meanwhile, prepare your chicken by placing each chicken breast on top of 3 strips of bacon each. Wrap the bacon around each chicken breast and place inside the crock pot; seam side down. Cover the chicken with the barbecue sauce and apple mixture and cook on low three or four hours or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken from the crock pot. Keep covered until you’re ready to serve. Pour the liquid from the crock pot through a fine mesh sieve to separate the apples from the cooking juices. Serve the apples alongside the chicken.
Notes This recipe can easily feed 4 people depending on how large the chicken breasts are. If you forget to defrost the chicken, don’t despair!  You can cook frozen chicken in the crock pot. Also, it may take longer for the chicken to cook. Depending on your crock pot, you may need to add up to two extra hours to the cooking time.

Blueberry Zucchini Bread
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions
Preheat oven to 350 degrees F . Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.