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Ingredients
8 Bacon slices
8 Boneless, skinless chicken breasts
2 (10 oz) Cans roasted garlic cream of mushroom soup
1 Cup sour cream
1/2 Cup flour
Instructions
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.
Wrap one slice of bacon around each boneless chicken breast and place in a 3 to 4 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 to 8 hours until chicken and bacon are thoroughly cooked.