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 ¼ 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 crockpot.
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.
Serve over a bed of rice with a veggie. :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (205g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 345 (64%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 110.3mg||34 %|
|Sodium 554.6mg||19 %|
|Potassium 363.2mg||10 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21g|
|Protein 25.9g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 535
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