Bacon And Sour Cream Chicken Crockpot Recipe 465

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CROCK POT SOUR CREAM & BACON CHICKEN RECIPE - (4.4/5)



Crock Pot Sour Cream & Bacon Chicken Recipe - (4.4/5) image

Provided by shelliec

Number Of Ingredients 6

8 bacon slices
8 boneless, skinless chicken breasts
2 (10-ounce) 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

Steps:

  • 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 1/4 cup. Or don't cook the bacon and proceed with the recipe. Wrap one slice of bacon around each boneless chicken breast and place in a 4 to 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 to 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. Serve over rice, couscous, or wide egg noodles.

BACON AND SOUR CREAM CHICKEN CROCKPOT RECIPE - (4.6/5)



Bacon and Sour Cream Chicken Crockpot Recipe - (4.6/5) image

Provided by Susan52

Number Of Ingredients 7

8 slices bacon
8 boneless, skinless chicken breasts
2 10-oz. cans roasted garlic cream of mushroom soup
1 Cup sour cream
1/4 Cup flour
salt
pepper

Steps:

  • 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.

SOUR CREAM AND BACON CROCKPOT CHICKEN



Sour Cream and Bacon Crockpot Chicken image

Chicken breasts wrapped in bacon and slow cooked in a mixture of sour cream, cream of chicken soup, and Cheddar Cheese soup.

Provided by Christin Mahrlig

Categories     Main Dish

Time 6h15m

Number Of Ingredients 9

8 bacon slices
1/3 cup diced onion
4 boneless (skinless chicken breasts)
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can Cheddar Cheese Soup
1 cup sour cream
1/3 cup flour
1/2 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Cut each chicken breast in half so that you have two long and narrow chicken tender shape pieces.
  • Place bacon in a large skillet and cook over medium heat until about halfway cooked. You want some of the fat to cook off, but the bacon to still be pliable.
  • Immediately wrap a slice of bacon around each chicken piece while the bacon is still pliable. Place in crockpot.
  • Add onion to skillet and cook in bacon fat for 2 minutes. Remove with a slotted spoon and place in crockpot.
  • In a medium bowl, whisk together both soups, sour cream, flour, and garlic powder. Pour over chicken.
  • Cover crockpot and cook on low for 5-6 hours, until chicken is completely done.
  • Remove chicken from crockpot and place on a serving platter. Whisk the sauce well and taste for seasoning. Add salt and pepper to taste.
  • Serve over rice, egg noodles, or mashed potatoes.

Nutrition Facts : Calories 526 kcal, ServingSize 1 serving

SOUR CREAM AND BACON CROCKPOT CHICKEN



Sour Cream and Bacon Crockpot Chicken image

Make and share this Sour Cream and Bacon Crockpot Chicken recipe from Food.com.

Provided by Jazz Lover

Categories     Chicken

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 6

8 slices bacon
8 chicken breasts
2 (10 1/2 ounce) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/4 cup flour
salt and pepper

Steps:

  • Cook bacon over medium low heat until some of the fat is rendered. Bacon should still be pliable and not crisp.
  • Wrap a piece of bacon around each chicken breast and place in crockpot.
  • Sprinkle with salt and pepper.
  • In a medium bowl, mix soup, sour cream and flour with a wire wisk until blended.
  • Pour over chicken.
  • Cover and cook on low for 6-8 hours.
  • Remove chicken and stir sauce.
  • Pour sauce over chicken.

SOUR CREAM AND BACON CROCKPOT CHICKEN



Sour Cream and Bacon Crockpot Chicken image

This is not low in fat, but it is delicious! I am not a fan of Cream of Anything soup, but I'm telling you... this is outrageously good! Total comfort food. It's from momswithcrockpots.com. We served it over cooked barley.

Provided by Paris D

Categories     Chicken Breast

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 6

8 bacon pieces
8 boneless skinless chicken breasts
2 (10 ounce) cans condensed cream of mushroom & garlic soup
1 cup sour cream
1/4 cup flour
salt and pepper

Steps:

  • 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. (Or don't cook the bacon and proceed with the recipe -- but increase the flour to 1/2 cup).
  • 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.
  • If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
  • Serve over rice, couscous, barley, or wide egg noodles.

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