Sour cream and Bacon Chicken

8 bacon slices
⅓ cup diced onion

4 boneless, skinless chicken breasts

1 (10-ounce) can cream of chicken soup

1 (10-ounce) can Cheddar Cheese Soup

1 cup sour cream

⅓ cup flour

½ teaspoon garlic powder

salt and pepper to taste


Cut each chicken breast in half so that you have two long and narrow chicken tender shape pieces.

Place bacon in a large skillet and cook over medium heat until about halfway cooked. You want some of the fat to cook off, but the bacon to still be pliable.

Immediately wrap a slice of bacon around each chicken piece while the bacon is still pliable. Place in crockpot.

Add onion to skillet and cook in bacon fat for 2 minutes. Remove with a slotted spoon and place in crockpot.

In a medium bowl, whisk together both soups, sour cream, flour, and garlic powder. Pour over chicken.

Cover crockpot and cook on low for 5-6 hours, until chicken is completely done.

Remove chicken from crockpot and place on a serving platter. Whisk the sauce well and taste for seasoning. Add salt and pepper to taste.

Serve over rice, egg noodles, or mashed potatoes.

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