One word: Bacon. For a lot of people that is all they need to hear. Bacon has become a modern day “fad” and in honor of that, I made this delectable crock-pot recipe.
The original recipe calls for pork belly bacon. I decided not to use traditional bacon and try turkey bacon. It is so much better for you and I do not mind the taste difference.
This is one recipe that stays in the books! The chicken is not dry at all and with a lot of crock-pot recipes, the mixture turns out liquidy or soupy. This does not! The Cream of Mushroom soup makes it think and flavorful. I kept the extra sauce for leftovers because I loved the taste.
If you are not a bacon lover, you can opt out of using it and still continue to cook the meal. I served this with kale chips and enjoyed every bite of this dinner!
Simple and cheap ingredients: Bacon, Boneless skinless chicken breasts, 2 10oz. cans of roasted garlic cream of mushroom soup, sour cream, flour, salt & pepper
Cook bacon…make sure the bacon is still pliable and not crisp. Drain on paper towels.
In a medium bowl, combine soups, sour cream, and flour and whisk till combined.
Wrap 1 slice of bacon around each breast, and place in crock pot
Pour over chicken.
Cook on low 6-8 hours.
Serve once done cooking!
This would be great over rice or even noodles.
I served mine with kale chips.
|12 oz||bacon, cooked but not crisp|
|8||boneless skinless chicken breasts|
|2||10-ounce cans of roasted garlic cream of mushroom soup|
|1 c||sour cream|
|salt & pepper to taste|
How To Make:
- Cook bacon…make sure the bacon is still pliable and not crisp. Drain on paper towels. If you don’t cook bacon, reduce the flour to 1/4 cup.
- Wrap 1 slice of bacon around each breast, and place in crock pot.
- In a medium bowl, combine soups, sour cream, and flour and whisk till combined. Pour over chicken.
- Cook on low for 6-8 hrs.