Crock-Pot Bacon Wrapped Chicken

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! 

So here’s to the bacon, I am SOLD! 

 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.

Ingredients:

12 ozbacon, cooked but not crisp
8boneless skinless chicken breasts
210-ounce cans of roasted garlic cream of mushroom soup
1 csour cream
1/2 cflour
 salt & pepper to taste

How To Make:

  1.  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.
  2. Wrap 1 slice of bacon around each breast, and place in crock pot.
  3.  In a medium bowl, combine soups, sour cream, and flour and whisk till combined. Pour over chicken.
  4.  Cook on low for 6-8 hrs.

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