Sunday, March 25, 2012

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 
Salt and pepper to taste
Place the bacon in a large skillet and cook over medium-low heat. 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.Then wrap one slice of bacon around each boneless chicken breast and place in crockpot. In a seperate bowl combine sour cream, 2 cans pf  cream of mushroom soup, and flour. Mix well with  whisk. Pour over chicken.Cover crockpot and cook on low for 6-8 hours.


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