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1
In a large skillet, fry the bacon until crisp.
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2
Drain on paper towels, and crumble.
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3
Set aside.
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4
In the same skillet, brown the chicken over medium high heat for about 5 minutes, or until light brown.
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5
Place browned chicken in large crockpot.
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6
Again, in the same skillet, heat the soup.
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7
Top the chicken first with the mushrooms, then with the soup.
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8
Cover and cook on low for at least 4 hours.
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9
(FYI, in my crockpot, I cook everything on High- adjust according to your equipment).
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10
Fifteen minutes before serving, top the chicken with the Swiss cheese and sprinkle with bacon crumbles.
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11
Cover again and cook on High for 15 minutes or until cheese is melted.
