Ingredients
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1½–2 lb (680–900 g) thick-cut bacon
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½ teaspoon black pepper (optional)
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½ teaspoon smoked paprika (optional)
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1 tablespoon brown sugar (optional, for a sweet glaze)
Instructions
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Prepare the slow cooker: Line the bottom of the slow cooker with parchment paper if desired and suitable for your appliance. Arrange the bacon strips in overlapping layers.
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Season: Sprinkle with black pepper and smoked paprika, or a little brown sugar if you prefer a sweet, smoky flavor.
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Cook: Cover and cook on LOW for approximately 2–3 hours or HIGH for 1–2 hours, checking regularly. Cooking time depends on the quantity and thickness of the bacon. Avoid leaving bacon at room temperature before cooking.
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Check doneness: Cook until the bacon is thoroughly cooked and reaches a safe temperature. For pork bacon, follow the package directions and USDA guidance; 145°F (63°C) plus a 3-minute rest is the general minimum for whole cuts of pork, but bacon should be cooked until crisp or otherwise fully cooked to your preference.
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Crisp, if desired: Transfer the bacon to a baking sheet and broil briefly, watching carefully, until the edges are crispy.
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Drain and serve: Place the cooked bacon on paper towels to absorb excess grease. Serve with eggs, sandwiches, burgers, or breakfast potatoes.
Important: Raw bacon layered in a slow cooker may cook unevenly and release a large amount of grease. For the most reliable, crispy results, cook bacon in a skillet or on a baking sheet in the oven instead.
Quick Nutrition Information
Approximate per 2 cooked slices of regular bacon:
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Calories: 80–110 kcal
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Protein: 5–7 g
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Carbohydrates: 0–2 g
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Fat: 6–9 g
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Saturated fat: 2–3 g
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Sodium: 300–450 mg
Nutrition varies by brand, thickness, and how much fat is drained.