I actually forgot to take a picture of this before it was all eaten up so I have no picture to show. That’s okay though because it doesn’t look near as good as it tastes. Actually, it doesn’t look very good at all, but we all know looks can be deceiving! Plus, this is a crock pot recipe so of course we all love it because it’s easy! Woo!
What You Need:
-Boneless skinless chicken breasts. (This recipe will cover up to 8, but I only used 2)
-2 cans of cream of mushroom soup
-1 cup of sour cream
-1/2 cup of flour
-Bacon (However many chicken breasts you have is how many slices you need. I had 2 slices)
-Garlic powder, salt, & pepper
Directions:
-In a medium bowl mix together sour cream, soup, flour, & spices. (Use as much garlic, salt, & pepper as you would like)
-In a frying pan cook bacon, but not all the way. Just enough to cook a little of the fat out, but it still needs to be “bendy” (You know, not hard and crispy)
-Wrap each chicken breast with one piece of bacon & place in the crock pot.
-Pour soup mixture over chicken in the crock pot.
-Cover & cook on LOW for 6-8 hours.
Raising Rowletts 