boneless, skinless chicken breasts
(10 oz.) cans roasted garlic cream of mushroom soup (or regular)
cup sour cream
salt and pepper to taste
Place bacon in large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that bacon is still pliable and not crisp. Drain on paper towels. If you do this, reduce flour to 1/4 cup...if not, continue with recipe as is. Wrap one slice of bacon around each chicken breast and place in crockpot. In a medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken. Cook on low for 5-6 hours.