Happy Mother’s Day! The month of May for the past few years has always been a busy month for me. I have already had several birthdays with more to come, Nurse’s day, Mother’s day, a pinning ceremony, and one of two graduation ceremonies and a retirement party coming up. So yesterday morning when I woke up I decided I needed something quick and easy to put in the crock pot for dinner before heading out to a graduation ceremony. I really hadn't planned anything until I found this recipe from momswithcrockpots.com on pinterest. This looked very interesting, easy and I had everything on hand. The only change I made was to cut the recipe in half and use real bacon bits instead of bacon because I was short on time to fry bacon. I think it turned out wonderful. My family really enjoyed it. The cream of mushroom soup and sour cream blended well and the bacon bits gave it a smoky flavor. We like a thicker gravy so I added a little cornstarch and water to make it thicker and served it with rice and a side salad. I am sure they will be asking for this chicken again soon. Here is the recipe that serves 8.
INGREDIENTS:
8 slices of half cooked bacon (I used 2 oz. of real bacon bits)
8 boneless chicken breasts
2 10 oz. cans of cream of mushroom soup
1 cup of sour cream
½ cup of flour
Salt and pepper to taste
DIRECTIONS:
Spray the crock pot with PAM. Then if using bacon fry it half way so it is still pliable and can be wrapped around a chicken breast.Place the bacon wrapped chicken breast in the bottom of the crock pot. Next mix together the rest of the ingredients and pour on chicken. Cover and cook on low for 6-8 hours. Then remove the chicken and stir the gravy. If you like it thicker add either an extra tablespoon of flour or a tablespoon of cornstarch in water and whisk well until it thickens. Pour the sauce over the chicken and serve.
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