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.