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.
Season with a bit of black pepper.
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.