Rate this recipe
4.3/5
(8 Votes)
Ingredients
- 8 slices bacon
- 8 boneless, skinless chicken breasts
- 2 10-oz. cans roasted garlic cream of mushroom soup
- or 2 cans regular cream of mushroom soup and + 3 T minced garlic
- 1 116 oz container of sour cream
- 1/4 Cup flour
- salt
- pepper
- Don't be tempted to use more bacon... the flavor tends to over pour the white sauce if you do.
Details
Servings 8
Preparation time 20mins
Adapted from keyingredient.com
Preparation
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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