Sour Cream and Bacon Crockpot Chicken

Sour Cream and Bacon Crockpot Chicken
Sour Cream and Bacon Crockpot Chicken

PREP TIME

15

minutes

TOTAL TIME

8

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

8

minutes

SERVINGS

--

servings

Ingredients

  • 8

    bacon slices

  • 8

    boneless, skinless chicken breasts

  • 2

    (10 oz) cans of roasted garlic cream of mushroom soup

  • 1

    cup sour cream

  • 1/2

    cup flour (all purpose or gluten free blend)

  • salt and pepper to taste

Directions

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 pliab;e and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don't cook the bacon and proceed with the recipe. 2) Then wrap one slice of bacon around each boneless chicken breast and place in a 4.5 quart crockpot. 3)In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend.Pour over chicken. 4)Cover crockpot and cook on low for 6-8hrs until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended. 5)Pour sauce over chicken. 6) If you have a newer crockpot, check the chicken at 5hrs. The iternal temp should be 160-170 degress F. Serve over rice, couscous, or egg noodles. "Gluten Free"

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