Deep South Eats: Sour Cream and Bacon Chicken

This recipe is super easy and filling - our family can usually only eat half a piece of the chicken each. The only thing that can be tricky from time to time is the timing of cooking. It calls for being cooked on LOW 6-8 hours. The 6 hours is optimal for cooking to lock in the juiciness, but 8 hours is still good just a little dryer. Most people during the weekday will have to cook it 8 hours for timing with work and such, so just be mindful that it may need more of the gravy.

Sour Cream and Bacon Chicken

Ingredients:
4 bacon slices (I prefer center cut)
4 boneless, skinless chicken breasts
salt and pepper
1 can roasted garlic cream of mushroom soup
1/2 cup of sour cream (I use low fat or fat free - definitely better with the full strength version)
1/4 cup flour
parsley (optional)

Directions:
Wrap one slice of bacon around each chicken breast and place in crock pot. Season lightly with salt and pepper. In a medium bowl, combine soup, sour cream, and flour. Mix well with a wire whisk to blend. Pour over chicken. Cover and cook on low for 6-8 hours until chicken and bacon are cooked through. Serve over hot rice with gravy from crock pot and sprinkle with parsley.

If made with center cut bacon and fat free sour cream, a half piece of chicken is 4.5 points.

with Belles and Beauxs