Chicken was on sale so I stocked up and as you know I love my crockpot. I ran out of crockpot liners I was about to cry, I had to soak the pot but I lived! I had some bacon left over that I didn't use for Easter and had to be used so I did a little search on my favorite meal planning site Relish! and tada here we go. I also had some Mahatma® Extra Long Grain Enriched Rice I wanted to use so it become a perfect combo for all!
Sorry my non pork lovers, it was super yummy :)!!!
Sour Cream and Bacon Chicken
Sour Cream and Bacon Chicken
Prep time: 10 minutes Cook time: 6-8 hours
| 4 | bacon slices |
| 4 | boneless, skinless chicken breasts |
| 1 | 10.75-ounce can roasted garlic cream of mushroom soup |
| 1/2 | cup sour cream |
| 1/4 | cup all purpose flour |
| 1/4 | cup Italian parsley, chopped |
| 1 | cup long grain rice |
[1] Wrap one slice of bacon around each chicken breast and place in the slow cooker. In a medium bowl, combine the soup, sour cream and flour. Mix well with a wire whisk to blend.
[2] Pour over the chicken, cover and cook on low for 6-8 hours until the chicken and bacon are thoroughly cooked. Cook rice according to package instructions. Serve chicken mixture over rice and sprinkle with parsley.
ALEXIS NOTES: I used Healthy Choice Cream of Mushroom Soup I had on hand, I had the cheap bacon so it took 3 -4 pieces to cover each piece of chicken. I also started late in the day so I threw it on high for about 4 hours :). I also used Mahatma® Extra Long Grain Enriched Rice and it was perfect. Put it in my rice cooker, simple easy!
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