This recipe for Sour Cream Bacon Chicken is so simple to make and it only uses four ingredients.
Partially cooked bacon is wrapped around chicken breasts and cooked in your crockpot in a heavenly creamy sauce. The bacon must be partially cooked so some of the fat renders. If you don't do this, the sauce will be too greasy, since that's what happens in crockpot recipes.
You could use other types of soup in this easy recipe. Cream of chicken soup would be good; or add a 16-ounce jar of Alfredo sauce.
Serve it with couscous, hot cooked brown rice, or pasta to soak up the sauce.
- 8 bacon slices
- 8 boneless, skinless chicken breasts
- 2 (10 oz) cans roasted garlic cream of mushroom soup
- 1 cup sour cream
- 1/3 cup flour
You can prepare this one of two ways. For the first way, 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 for the second way, use the new precooked bacon in the market. It's pliable enough to wrap around the chicken.
Wrap one slice of bacon 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.
If you have a new hot cooking crockpot, check the chicken at 5 hours. It should be 160°F.