Sour Cream and Bacon Crockpot Chicken is one of those easy dishes you can throw together in your slow cooker and forget about while it cooks. This is a tasty dish that I have adapted from the Moms With Crockpots site.
Sour Cream and Bacon Crockpot Chicken
Boneless, skinless chicken breasts (about 3 pounds)
Bacon slices (1 for each chicken breast piece)
2 cans (10 ounces each) roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour
Salt and freshly ground pepper to taste
Wrap one bacon slice around each chicken breast piece, secure with a toothpick. Place wrapped chicken pieces in a 4 - 5 quart crockpot. In a medium bowl, combine soup, sour cream, and flour; stir until blended. Pour soup mixture over chicken. Cover crockpot and cook on LOW for 6 - 8 hours until chicken and bacon are thoroughly cooked. Internal temperature should reach 160 - 170 degrees F. Serve over rice, couscous, or wide egg noodles. Spoon sauce over chicken.
Wrap chicken breast pieces in bacon slices.
As in most crockpot recipes, the chicken comes out looking a little pale due to lack of browning, but I assure you this is a very delicious dish. The roasted garlic soup, sour cream, and flour thicken up into a tasty sauce. The recipe suggested serving over rice, couscous, or wide egg noodles. I served mine over brown rice, and it was great.