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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:

1. Wrap each chicken breast with a slice of bacon.
2. Place the wrapped chicken in the crock pot.
3. In a large mixing bowl combine the soup, garlic, sour cream and flour.
4. Whisk until the mixture is completely blended and smooth.
5. Pour over the chicken.
6. 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.