Crock Pot Chicken and Dried Beef Dinner

Chicken With Dried Beef, Slow Cooker
Diana Rattray
Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins
Servings: 6 servings
Yield: 3 chicken breasts
Nutrition Facts (per serving)
277 Calories
12g Fat
11g Carbs
29g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 277
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 21%
Cholesterol 82mg 27%
Sodium 946mg 41%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 2%
Total Sugars 4g
Protein 29g
Vitamin C 0mg 1%
Calcium 93mg 7%
Iron 1mg 8%
Potassium 364mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow cooker chicken and dried beef dish is a popular recipe. Bacon adds to the flavor, along with the tasty sour cream sauce. If you can only find 5-ounce jars of dried beef, use all of it or save half for sandwiches or creamed chipped beef.

The dried beef is layered with bacon-wrapped chicken and an easy condensed soup and sour cream sauce mixture. Partially cook the bacon before wrapping the chicken, or use convenient precooked bacon strips.

This dish is also known as "chicken Las Vegas." It's delicious with potatoes or rice.


  • 1 (2 1/2-ounce) jar dried beef, rinsed

  • 6 boneless chicken breast halves, skin removed

  • 6 slices bacon, partially cooked, if desired

  • 1/4 cup sour cream

  • 1/4 cup flour

  • 1 can cream of mushroom soup, undiluted

  • 2 to 3 tablespoons dry white wine, optional

Steps to Make It

  1. Gather the ingredients.

  2. Grease the slow cooker crockery insert or spray it with nonstick cooking spray.

  3. Arrange the dried beef over the bottom of the slow cooker.

  4. Wrap each piece of chicken with a strip of bacon and place the chicken breasts on top of the dried beef.

  5. In a small bowl, combine the sour cream and flour, whisking to blend. Add the condensed soup and wine, if using. Stir until well blended and then pour the sauce over the chicken.

  6. Cover and cook on LOW for 6 to 8 hours.

  7. Serve and enjoy!


Recipe Variation

  • If you want to cut calories, feel free to omit the sour cream and flour. To thicken the sauce mixture, make a paste with 2 tablespoons of cold water and 2 tablespoons of flour.