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Instructions |
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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.
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Then wrap one slice of bacon around each boneless
chicken breast and place in a 4-5 quart crockpot.
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In medium bowl, combine condensed soups, sour cream,
and flour and mix with wire whisk to blend. Pour
over chicken.
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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.
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| Serving
Suggestions |
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Serve over white rice, couscous or wide egg noodles.
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Originally Submitted
10/13/2013
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