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Sour Cream and Bacon Crockpot Chicken


Rate this recipe 4.5/5 (8 Votes)


  • 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Pour sauce over chicken. Serve immediately

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