Peppered Bacon Wrapped Sour Cream Chicken

Although this meal did not end up being one that I loved, this chicken ended up being one of my husbands most favorite’s. And although I was nervous all day about leaving a crock-pot on, I came home to a wonderfully smelling home, and a full meal that took very little work.

 

Here are the ingredients:

6 bacon slices (I used peppered)

3 boneless, skinless chicken breasts

1 can of cream of mushroom soup (garlic, if you can find it)

1/2 cup sour cream

1/3 cup all purpose flour

Salt and pepper to taste

4 cloves of minced garlic (if soup is not garlic)

So this is a fairly quick meal to prepare. First take chicken breasts and wrap them with 2 slices of bacon each.

Place all 3 chicken breasts side by side in crock-pot.

In a medium size bowl mix cream of mushroom soup, sour cream, flour, salt and pepper, and mince garlic.

Whisk all together until smooth and creamy.

Place over chicken breasts until all are completely covered. I chose to put a couple cloves of garlic on top of the sauce for a more garlicy taste.

 

Set the crock-pot on low (depending on if your crock-pot is new or old) and set for 7 hours. Mix the sauce once half-way in between the 7 hours, and give a good stir.

Take out chicken after 7 hours and pour sauce over and serve.