Creamy Bacon Chicken

By á-24734

Ingredients

• 8 Bacon Slices
• 8 Boneless Chicken Breasts, skinless
• 2 (10 oz.) Cans Cream of Mushroom Soup
• 1 Cup Sour Cream
• 1/4 Cup Flour
• Salt & Pepper to taste

Preparation

Step 1

Place 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 bacon around each boneless chicken breast and place in a 4-5 quart crockpot. In medium bowl, combine soups, sour cream and flour and mix with a wire whisk to blend. Pour over chicken. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove chicken and whisk the sauce so it is well blended. Pour sauce over chicken to serve.