Sour Cream and Bacon Chicken Crock pot
Try this Sour Cream and Bacon Chicken Crock pot recipe, or contribute your own."This was really good. The only changes I made was to use two strips of bacon and I used gluten free cream of mushroom soup ( which is available at Sprouts). Since they don't have the garlic soup I just added my own garlic. Will definitely make this again." - Badboyzgirl
Yield: 8 Servings Ready in 45 minutes
favorite of 402 people 471 people want to try
Sour Cream and Bacon Chicken Crock pot Preparation
Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don't cook the bacon and proceed with the recipe.Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crock-pot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.Pour sauce over chicken.If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
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