8 slices bacon
8 boneless, skinless chicken breast halves
2 cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour
Wrap one slice of bacon around each boneless chicken breast and place in a 3- to 4-quart crock pot.
In medium bowl, combine condensed soups, sour cream and flour and mix with wire whisk to blend. Pour over chicken.
Cover crock pot and cook on LOW for 6 to 8 hours until chicken and bacon are thoroughly cooked.
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reviews & comments
January 4, 2017
I made this today and had to make a couple of adjustments. I used 1 can mushroom and 1 can of cream of chicken. I added a table spoon of minced garlic to mixture of sauce. I also was out of bacon but had Hormel Real bacon pieces so I added them to the sauce. I also browned my chicken first and seasoned it. This came out great. Served with chicken wild rice and a salad. A must try .
January 2, 2013
This was a great Crock potter. I browned my chicken first and seasoned it with a montreal Chicken rub. With the leftovers I let it cook for an extra hour and let the chicken fall apart and mixed it well with the gravy to freeze in a zip lock bag to make SOS with later.
February 15, 2008
This is amazing - it's so easy to make and it tastes great. :)