Thursday, April 12, 2012
Day 41: Sour Cream and Bacon Crockpot Chicken
So, as promised, this is what I did with the leftover soup yesterday.
I took it and made awesome out of it!
For years, I've been using canned soup to make this meal. Boy, was I missing out on so much flavor!!
I simply wrapped bacon around each breast half, placed it in the crockpot, covered it in soup, let it cook on low for 5 hours. That's it! Well, I mixed sour cream into the soup, but that is implied in the name of this dish.
I served it over rice, but you could easily use egg noodles or couscous.
I have been using the crockpot lately to cook dishes I normally bake. Anytime I can not heat up the house is good. (Except in winter when we're trying to do that.) Many of my staple recipes have been met with pretty good results, too.
8 bacon slices
8 boneless skinless chicken breast halves
20 oz cream of mushroom soup (2 10 oz cans is fine, I just prefer homemade)
1 cup sour cream
1/4 cup all-purpose flour
Salt and pepper to taste
1. Place bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. (If you prefer, you can double the flour and not render the bacon.)
2. Wrap one slice of bacon around each boneless chicken breast and place in a 4.5 quart crockpot.
3. In a medium bowl, combine the soup, sour cream, and flour and mix with a wire whisk to blend. Pour over the chicken.
4. Cover crockpot and cook on low for 6 to 8 hours or until the chicken and bacon are thoroughly cooked. (For newer crockpots, you may want to check the chicken at 5 hours. Internal temperature should be 160-170 degrees F.)
5. Remove the chicken to a platter and whisk the sauce so it is very well blended and pour over the chicken.