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Bacon and Sour Cream Chicken Crockpot


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Rate this recipe 4.6/5 (32 Votes)


  • 8 slices bacon
  • 8 boneless, skinless chicken breasts
  • 2 10-oz. cans roasted garlic cream of mushroom soup
  • 1 Cup sour cream
  • 1/4 Cup flour
  • salt
  • pepper


Servings 8
Preparation time 20mins


Step 1

Place bacon in a large skillet over low heat. Cook until some fat is rendered and bacon hasn’t turned crispy.

Remove bacon and place on paper towels to drain.

Wrap 1 slice of bacon around each chicken breast. Place in a 4- to 5-quart crockpot.

In a medium bowl combine sour cream, store bought soup and flour. Pour over chicken.

Place lid on crockpot and cook for 6 to 8 hours or until chicken is cooked through and the internal temperature of 160-170 degrees.

Pour remaining sauce over chicken and serve.

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