Sour Cream and Bacon Crockpot Chicken
Boneless, skinless chicken breasts (about 3 pounds)
Bacon slices (1 for each chicken breast piece)
2 cans (10 ounces each) roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour
Salt and freshly ground pepper to taste
Wrap one bacon slice around each chicken breast piece, secure with a toothpick. Place wrapped chicken pieces in a 4 - 5 quart crockpot. In a medium bowl, combine soup, sour cream, and flour; stir until blended. Pour soup mixture over chicken. Cover crockpot and cook on LOW for 6 - 8 hours until chicken and bacon are thoroughly cooked. Internal temperature should reach 160 - 170 degrees F. Serve over rice, couscous, or wide egg noodles. Spoon sauce over chicken.
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