This Sour Cream and Bacon Crockpot Chicken is a rich, comforting slow cooker dinner that works well for busy weeknights, casual weekends, or any night when you want a hearty meal with very little hands-on time. Tender boneless chicken breasts are wrapped with bacon, placed in the crockpot, and cooked slowly in a creamy sauce made with sour cream and roasted garlic cream of mushroom soup. The result is a flavorful chicken dish with a smooth, savory sauce that tastes delicious served on its own or spooned over rice, couscous, or wide egg noodles.
The best part about this crockpot chicken recipe is how simple it is to prepare. You only need a short prep time before the slow cooker does the rest of the work. The bacon adds a smoky flavor, while the sour cream helps create a creamy texture that makes the sauce feel extra satisfying. If your family enjoys easy chicken dinners, creamy slow cooker meals, or bacon-wrapped chicken, this recipe is a dependable option to keep in your dinner rotation.
If you need to make this recipe gluten free, check the ingredient labels carefully. Use a gluten-free flour blend and choose a gluten-free cream of mushroom soup, since many canned soups are not gluten free. With the right ingredients, this sour cream and bacon crockpot chicken can be adapted for different dietary needs without changing the basic method.
Sour Cream and Bacon Crockpot Chicken
Sour Cream and Bacon Crockpot Chicken
Ingredients
- 8 bacon slices
- 8 boneless, skinless chicken breasts
- 2 10 oz cans roasted garlic cream of mushroom soup
- 1 cup sour cream
- 1/2 cup all-purpose flour or gluten-free flour blend
- Salt and pepper to taste
Instructions
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Place the bacon in a large skillet and cook over medium-low heat just until some of the fat has rendered. The bacon should still be soft and flexible, not crisp. Drain it on paper towels. If you choose to pre-cook the bacon this way, reduce the flour to 1/4 cup. You may also skip this step and use the bacon uncooked.
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Wrap one slice of bacon around each boneless, skinless chicken breast. Arrange the wrapped chicken breasts in a 4 to 5 quart crockpot in an even layer.
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In a medium bowl, combine the roasted garlic cream of mushroom soup, sour cream, flour, salt, and pepper. Whisk until the mixture is smooth and well blended, then pour the creamy sauce evenly over the chicken.
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Cover the crockpot and cook on low for 6 to 8 hours, or until the chicken and bacon are thoroughly cooked. Cooking times can vary depending on the slow cooker, so begin checking earlier if your crockpot tends to run hot.
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If needed, remove the chicken and whisk the sauce until it becomes smooth and evenly combined. Spoon the sauce generously over the chicken before serving.
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If you have a newer crockpot, check the chicken at about 5 hours. The internal temperature should reach 160 to 170 degrees F.
Notes
This Sour Cream and Bacon Crockpot Chicken is ideal when you want a warm, creamy, home-style meal without spending the evening standing over the stove. The slow cooking process helps the chicken become tender while the sauce thickens around it. Because the recipe uses familiar ingredients and straightforward steps, it is easy to prepare even on a busy day. Keep the sauce well mixed before serving, taste for seasoning, and pair it with your favorite simple side for a complete dinner.
