Wednesday, December 3, 2014

Lisa Shively's Fat Little Crockin' Cookbook: Creamy Bacon Chicken

While this chicken was cooking, Dennis walked in and said that it smelled like his grandmother's house, and, since he had a Southern Grandmother, I took that as a high compliment.  I did need to add salt to mine, but on the whole, this is a super-easy, really good dinner. 

This is, as it turns out, kind of a version of something I used to have for dinner all the time when I was a kid.  (The other one involved ham and no CrockPot, though.)  As a result, it tasted really familiar...but it was literally something I could throw in the CrockPot and forget about until dinnertime, which is a huge plus for someone like me who commutes an hour each way every day.

Creamy Bacon Chicken
Serves 4


4-6 boneless, skinless chicken breasts
One slice of bacon per chicken breast (or more if you want!)
2 cans cream of chicken soup
1 cup sour cream
1/2 cup flour
Salt to taste
Rice or mashed potatoes (if you want)

Wrap (at least!) one slice of bacon around each chicken breast...

...and place the chicken in your CrockPot.

In a separate bowl, combine soups, sour cream, and flour.

Pour over chicken.

Cover and cook on low for 6-8 hours.

Add salt to taste, and serve with rice or mashed potatoes.


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