(Will try to find picture!)
•8 bacon slices (whole slices, don't chop in half, I use 16+ slices)
•8 boneless, skinless chicken breasts
•2 (10 oz) cans roasted garlic cream of mushroom soup
•1 cup sour cream
•1/2 cup flour
You can prepare this one of two ways. 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.
(I don't cook the bacon)
Then wrap one slice of bacon(I use 2 or more depending on the size of the chicken) 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. Serves 8
If you have a new hot cooking crockpot, check the chicken at 5 hours. It should be 160 degrees F.
Great with: Carrots, mashed potatoes...you name it...it's awesome!