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Sour Cream and Bacon Chicken


  • 8 bacon slices
  • 8 boneless, skinless chicken breasts
  • 2 cans roasted garlic cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup flour
Print Recipe


  1. Wrap one slice of bacon around each boneless chicken breast and place in a 3- to 4-quart slow cooker.
  2. In medium bowl, combine condensed soups, sour cream and flour and mix with wire whisk to blend.
  3. Pour over chicken.
  4. Cover slow cooker and cook on LOW for 6 to 8 hours until chicken and bacon are thoroughly cooked.

Yield: 8 servings

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