Thursday, June 7, 2012

Sour Cream & Bacon Chicken

This IS a crock pot meal!!  It serves 4 and can take up to 6 hours to make!
Sorry for no pictures again, I didn't take any of this meal!

4 boneless skinless chicken breasts, cut into bite-size pieces 
1 package of bacon, cut into big chopped pieces
1 (10 oz.) can roasted garlic cream of mushroom soup
1/2 cup sour cream
1/4 cup flour
Salt and pepper to taste

After you've cut the bacon into big pieces, fry in the frying pan until it's just short of crispy.  Over-cooked bacon is icky!  Drain it on to a paper towel.

You don't have to do this step, but I prefer it.  Cook the chicken in the remaining bacon grease until slightly cooked on the outside.  This just takes a bit of moisture out of the chicken and gives it a little consistency.  Then drain it on a paper towel.  You CAN salt and pepper the chicken for flavor, I did!

In a bowl, combine the mushroom soup, sour cream and flour with a whisk.

Add all ingredients to a crock pot and cook on low for 4-6 hours or until done!

We served it over egg noodles, but you can serve it over rice for a different option and I'm sure it'll taste good that way, too!

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