- 4
Ingredients
- 4-6 slices of bacon
- 8-12 slices of dried beef, divided
- 4-6 boneless, skinless chicken breasts, divided
- 1 can cream of mushroom soup
- 1 cup sour cream
Preparation
Step 1
Cook bacon until partially cooked. Drain on paper towel to absorb fat.
Line slow cooker with half the slices of dried beef.
Wrap a slice of bacon around each chicken breast and place the first layer of chicken into the crock pot. Cover the first layer with the remaining slices of dried beef.
Add second layer of chicken wrapped in bacon.
In a mixing bowl, combine soup and sour cream well. Pour over the chicken and dried beef.
Cover and cook on Low 7-8 hours or High 3-4 hours.
Serve over cooked noodles or rice or use potato variation:
peel and cube 6 large potatoes. Add half the cubed potatoes after placing the first layer of chicken into the crock pot. Add the other half of the potatoes after the second layer of chicken. Add another can of mushroom soup to sour cream and soup mixture if using potatoes.