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Sour Cream and Bacon Crockpot Chicken Recipe


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     Sour Cream and Bacon Crockpot Chicken

Category   Entrees - Maindishes
Sub Category   None
Preptime   15 min.

8 Bacon Slices
8 boneless, skinless chicken breasts
2 (10oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
Salt and pepper to taste

Place bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure 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.
Wrap one slice of bacon around each boneless check breast and place in a 4-5 quart crockpot. In a medium bowl, combine condensed soup, 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. If you have a newer crockpot check the chicken after 5 hours.
Remove chicken from crockpot and beat the sauce with a whisk so it is very well blended.
Serving Suggestions
Serve over rice, egg noodles. Cream of Mushroom soup can be found in a gluten free brand.

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