8 slices bacon
8 boneless, skinless chicken breasts
20 oz. roasted garlic cream of mushroom soup
1 cup sour cream
1/4 cup flour
salt
pepper
Place bacon in a large skillet over low heat.
Cook until some fat is rendered and bacon hasn’t turned crispy.
Remove bacon and place on paper towels to drain.
Wrap 1 slice of bacon around each chicken breast.
Place in a 4- to 5-quart crockpot.
In a medium bowl combine sour cream, store bought soup and flour.
Pour over chicken.
Place lid on crockpot and cook for 6 to 8 hours or until chicken is cooked through and the internal temperature of 160-170 degrees.
Pour remaining sauce over chicken and serve.
Sugar: 1g
:
Calcium: 40mg
Calories: 333kcal
Carbohydrates: 8g
Cholesterol: 105mg
Fat: 19g
Fiber: 1g
Iron: 1mg
Potassium: 591mg
Protein: 31g
Saturated Fat: 8g
Sodium: 802mg
Vitamin A: 221IU
Vitamin C: 2mg
