There is something about the combination of chicken and bacon that I find hard to resist. If I see this pairing of ingredients in any recipe, I already know that I’m probably going to enjoy it!
Of course, if you aren’t a fan of bacon you are free to leave it out of this recipe but, I promise, if you leave it in you’ll love it even more. This continental recipe is tasty and nutritious and very easy to make. Just be careful not to overcook it as even the mighty combination of bacon and chicken will lose some of its allure if you cook it for too long!
Servings: Serves four
Preparation time: 20 minutes
Cooking time: 7-8 hours
- 1 lb. boneless, skinless chicken breast
- 8 oz. bacon strips
- ¼ cup all-purpose flour
- 2 cups broccoli florets
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 10 oz. can of cream of mushroom condensed soup
- ¼ cup light sour cream
- 4 cups egg noodles
Wrap the chicken breasts with one slice of bacon and then place them at the bottom of your crock pot.
In a bowl, combine the soup and the flour, and then pour over chicken. Add the vegetables. Cover and cook on Low for 7-8 hours or on High for 3-4 hours.
Place the sour cream in small bowl, stir in a few tablespoons of liquid from your slow cooker, and then add it to the crockpot. Serve over the noodles.
Note: if you don’t have a slow cooker you can convert this recipe and use your oven. Find how here. Or if you prefer you can buy a slow cooker. You can find my recommendations for different budgets, sizes and needs here.
Picture credits to Jessica Gavin.
Nutrition per serving
- 526 calories
- 52 grams protein
- 54 grams carbohydrates
- 4.5 gram fiber
- 8.5 grams fat
More Slow Cooking Recipes
More ideas, more nice moments on the kitchen and more healthy meals to enjoy. Find all my recipes organised here. Enjoy.