Ingredients
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
Preparation
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.
