8 boneless skinless chicken breasts
8 slices bacon
1/4 cup sour cream
1/4 cup all-purpose flour
1 can undiluted cream of mushroom soup
1 small can mushroom stems & pieces, drained; optional
Spray the bottom of the crockpot or slow cooker with nonstick cooking spray and turn cooker on high. Arrange the dried beef over the bottom of the pot. Wrap each of the chicken breasts with a strip of the bacon; arrange over the beef. Top with the mushroom stems and pieces, if using.
In a small bowl, blend the flour into the sour cream. Add the soup to the sour cream/flour mixture and stir with a whisk until smooth and thoroughly combined; pour over the chicken. Place lid on the cooker and reduce heat to low, cooking for 8 to 10 hours or leave cooker on high for 4 to 5 hours.
This is a good recipe to serve over hot buttered noodles with a salad for an easy meal.