What You Need:
- 8 chicken breasts, boneless and skinless
- 8 slices of bacon
- 2 (11 oz) cans cream of mushroom soup
- 1 T garlic, minced
- 1 C sour cream
- 1/2 C flour
How to Make It:
- Wrap each chicken breast with a slice of bacon.
- Place the wrapped chicken in the crock pot.
- In a large mixing bowl combine the soup, garlic, sour cream and flour.
- Whisk until the mixture is completely blended and smooth.
- Pour over the chicken.
- Cover and cook on low for 7 hours.
Tip: This is the creamiest chicken. Pour the creamy mixture over egg noodles with the chicken on the side.