The recipe comes from Moms with Crockpots, a busy mom of 3 who created the blog because she was using her crock pot a lot more to help eliminate having to figure out what the heck to make for dinner each night! I definitely know her pain, and glad that I found her blog from Pinterest! Here is the recipe and instructions from her site:
Sour Cream and Bacon Crockpot Chicken
Recipe type: Dinner
Prep time: 15 min
Cook time: 8 hours
Total time: 8hr 15 min
Serves: 8
Ingredients:
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
salt and pepper to taste
Recipe type: Dinner
Prep time: 15 min
Cook time: 8 hours
Total time: 8hr 15 min
Serves: 8
Ingredients:
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
salt and pepper to taste
Instructions
Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl,
combine condensed soups, sour cream, and flour and mix with wire whisk to
blend. Pour over chicken.
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.
Pour sauce over
chicken.
If you have a
newer crockpot, check the chicken at 5 hours. The internal temp should be 160
-170 degrees F.
I bought a family pack of boneless, skinless chicken breasts that were decent sized and ended up cutting all of them in half. With this new size, they were more suited for a single serving since one chicken breast can really feed 2 people (in my opinion). Of course, this meant more bacon, so instead of 8 pieces of bacon and 8 chicken breasts, I had 14. :)
I have never had bacon that wasn't pan fried or baked, so when I read her option of not cooking the bacon before putting it in the crock pot, I decided to try that route. After cutting each breast in half, I wrapped each one with one slice of bacon and placed them in the crock pot.
 |
| Bacon wrapped chicken breasts |
A note to remember about the roasted garlic cream of mushroom soup: it's darker than regular cream of mushroom soup. When you mix in the sour cream and flour, this of course makes the mixture lighter. I recommend using a spatula to help spread over the top of the chicken.
If you have a "newer" crock pot (not quite sure what she meant, made
after 2010 maybe?), the cook time is definitely not going to be over 5.5
hours! If you recall the Beer Chicken test, the chicken was a bit dried
out after cooking for 6.5 hours. I know that the original recipe for this one says 6-8 on low, but after the Beer Chicken results, I decided to set it for only 4.5 hours! That was when I would cut a piece of chicken to make sure it cooked all the way through, and if it did, I would taste test then (praying that I don't get sick).
 |
| Chicken in a crock pot in under 5 hours? |
After 4.5 hours, I opened up the crock pot. You could see why she suggests getting a whisk to mix the sauce together more after it's done cooking.
I took out a piece of bacon wrapped chicken and....
It was fully cooked!! On top of that, it was tender and not dried out! Yay! So now I know for my crock pot, chicken is done in 4.5 hours and anything more just dries it out. :) I'll admit, what threw me off was the pink bacon, but that was cooked as well. Just need to get over the fact that it isn't crispy. If you can't, then just slip the bacon off the chicken and enjoy. With the soup and the bacon, you don't need to add anymore salt to taste. We didn't add any pepper either because we found it to be balanced enough without it.
Verdict: Another chicken dish hit. Paired with a salad or noodles and you're set. We'll had to retest the Beer Chicken with the new cook time to see if it comes out better. :)
Cheers!
Sour Cream and Bacon Crockpot Chicken
Recipe type: dinner
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 8 bacon slices
- 8 boneless, skinless chicken breasts
- 2 (10 oz) cans roasted garlic cream of mushroom soup
- 1 cup sour cream
- ½ cup flour (all purpose or gluten free blend)
- Salt and pepper to taste
Instructions
- 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. If you use this method, reduce the flour to ¼ cup. Or don’t cook the bacon and proceed with the recipe.
- Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
- In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
- 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.
- Pour sauce over chicken.
- If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
Sour Cream and Bacon Crockpot Chicken
Recipe type: dinner
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 8 bacon slices
- 8 boneless, skinless chicken breasts
- 2 (10 oz) cans roasted garlic cream of mushroom soup
- 1 cup sour cream
- ½ cup flour (all purpose or gluten free blend)
- Salt and pepper to taste
Instructions
- 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. If you use this method, reduce the flour to ¼ cup. Or don’t cook the bacon and proceed with the recipe.
- Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
- In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
- 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.
- Pour sauce over chicken.
- If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
Sour Cream and Bacon Crockpot Chicken
Recipe type: dinner
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 8 bacon slices
- 8 boneless, skinless chicken breasts
- 2 (10 oz) cans roasted garlic cream of mushroom soup
- 1 cup sour cream
- ½ cup flour (all purpose or gluten free blend)
- Salt and pepper to taste
Instructions
- 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. If you use this method, reduce the flour to ¼ cup. Or don’t cook the bacon and proceed with the recipe.
- Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
- In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
- 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.
- Pour sauce over chicken.
- If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
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