Sour Cream And Bacon Crockpot Chicken – a delicious recipe with bacon, chicken breasts, condensed cream, sour cream, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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. (Or don't cook the bacon and proceed with the recipe -- but increase the flour to 1/2 cup).
2
Wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
3
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
4
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.
5
If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
6
Serve over rice, couscous, barley, or wide egg noodles.
1566
kcal
Calories
103
g
Fat
12
g
Carbs
140
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 bacon pieces, 8 boneless skinless chicken breasts, 2 (10 ounce) cans condensed cream of mushroom & garlic soup, 1 cup sour cream, and more.
Yes, Sour Cream And Bacon Crockpot Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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