Crockpot Creamy Chicken and Bacon

Friday, February 1, 2013

This was one of my favorite dishes that my mom picked up from somewhere…to be honest I am not sure where it came from.  We would enjoy it on the weekends because this baby takes 3 hours in the oven.  My mom was a workin' lady so she didn't have time after a long week day to a. make this and b. she wasn't home in time to put it in the oven.  We would have eaten at 8:00! 

So when she wrote down the recipe for me, I jumped at the chance to try it in the crockpot.  When my mom cooked in in the oven the chicken would just fall apart and was so tender.  I figured I could use the crockpot and have the same outcome…I was right!  The result was a super flavorful sauce and perfectly cooked, fall apart chicken. Prep the night before, set things up before you walk out the door and when you return your dinner is 90% done.  Boom. 
 Okay, my mom calls these "Marianne's Breasts."  WTF?  I know.  Maybe this recipe is actually from Marianne?  That would make sense.  I have asked my mom about this and she has no idea who Marianne is.  The world may never know...
 This is the sauce.  It is very difficult to create and should only be made by highly skilled home cooks.  It is equal parts sour cream and cream of chicken (or mushroom) soup.
 Then…you stir it.
 Spray the crock with cooking spray.
 Layer in a bit of the sauce mixture.
 And top it with a package of chipped beef.  yeah, I know it's weird.
 But delicious.  I found it by the packaged deli meats.  I believe you use this to make Shit on a Shingle as pictured.  I have never had it…am I missing out?
 Wrap each chicken breast with a piece of bacon.
 Season with a bit of black pepper. 
Place the chicken on top of the chipped beef.
 Slather over with the remaining sauce.  Cook on high for 4 hours or, on low for 6-8 hours.
 Serve over mashed potatoes if you are wise.  That chipped beef smothered in the sauce…forgetta 'bout it.
Will the real Marianne please stand up?

Crockpot Cream Chicken and Bacon

2 cans cream of chicken or mushroom soup
2 cups sour cream
2.5 oz chipped beef
4 boneless skinless chicken breasts
4 slices of bacon
pepper for seasoning

Combine with soup and sour cream in a medium bowl.  Spray the crock with non-stick cooking spray.  Layer a little of the sauce on the bottom of the crock.  Top/cover with chipped beef.

Wrap each chicken breast with a slice of bacon.  Season with a few cracks of black pepper.  Add the chicken to the crockpot in a single layer on top of the chipped beef.  Spread the remaining soup and sour cream mixture on top of the chicken.

Cook for 4 hours on high or 6-8 hours on low.

Serve over mashed potatoes.


Recipe by: Marriane?  There are other similar recipes that I found on Pinterest but this the only one with chipped beef.


  1. This is a tasty dish..I've made it before, but never in the crockpot. Definitely going to give it a try!

  2. I LOVE this recipe, the picture and the tutorial. WOW! New follower on everything. Would love for you to come to my link party today at
    Wanda Ann @ Memories by the Mile

  3. YUM! YUM! Congrats on having this recipe featured at Totally Tasty Tuesday!

  4. Wow! These sound delicious. I must try these. Chicken makes it healthy (right?) I found you on Totally Tasty Tuesdays.

    We're having a party at Tumbleweed Contessa - What'd You Do This Weekend? These would be a hit. I'd love it if you would bring this over.

    Thanks for sharing this recipe.
    Have a sweet week! The Contessa (Linda)

  5. Chipped Beef? It's been like FOREVER since I've seen that stuff ... now I need to look for it and make this! :) Thanks for sharing over at Totally Tasty Tuesday! Pinning!

  6. Does the bacon stay soggy?

  7. We grew up eating this at my house! So glad to know you can make it in a crock pot!

  8. Thank you for this recipe!! My mom always made this for our family, it was one of our favorites!


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