Sour Cream and Bacon Crockpot Chicken
- 8 bacon slices
- 8 boneless, skinless chicken breasts
- 2 (10 oz) cans roasted garlic cream of mushroom soup
- 1 cup sour cream
- 1/2 cup flour
- salt and pepper to taste
Level of difficulty Average
Cost Average budget
Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels.
Wrap one slice of bacon around each boneless chicken breast and place in a 4-5 qt crockpot. In a medium bowl, combine soups, sour cream and flour and mix well with a wire whisk to blend.
Pour over chicken. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are cooked through. You may want to remove chicken and beat the sauce with a whisk so it is very well blended.
Pour sauce over chicken. Serve immediately