Sour Cream and Bacon Crockpot Chicken

By gaylerkim

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

Details

Preparation time 15mins
Cooking time 8mins

Preparation

Step 1

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"