Saturday, February 16, 2013

Sour Cream and Bacon Crock Pot Chicken

This recipe is so super simple because you use your crock pot and walk away.  You may use any piece of chicken you like or a whole cut up chicken so everyone can pick their favorite piece.  

8 bacon slices
8 boneless, skinless chicken breasts (or 8 pieces of chicken)
2  10 oz. cans cream of mushroom soup
1 cup sour cream
½ cup flour
Salt and pepper to taste
Season with garlic and onion powder to taste (optional)

Place the bacon in a large skillet and cook over medium 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 ¼ cup. I like to use the pre-cooked bacon to make it even easier.

Then wrap one slice of bacon around each boneless chicken breast and place in a 4 to 5 quart crock pot.

In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend.  Add your garlic and onion powder here if you are going to use it.  Pour over chicken.

Cover crock pot and cook on low for 6 to 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.  If you have a newer crock pot, check the chicken at 5 hours. The internal temperature should be 160 degrees F.

Variation -  You can add a can of mushroom to your sauce also.  

Serve it with butter noodles or rice.  

Have a great Saturday.  Be happy and may God bless you and yours.

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