Crock-Pot Continental Chicken
Submitted by beachev
Bacon-wrapped chicken breasts slow cooked over dried beef in a creamy mushroom and sour cream sauce. A retro potluck classic that’s still impossible to resist.
YIELD
4 servingsPREP
15 minCOOK
8 hrsREADY
8 hrsContinental Chicken is one of those throwback recipes that refuses to go out of style, and for good reason.
Bacon-wrapped chicken breasts nestle on a bed of dried beef while a creamy sauce of mushroom soup, sour cream, and flour blankets everything. The slow cooker does the rest, turning it all into a rich, savory dish with layers of smoky, salty, velvety flavor.
Serve it over egg noodles and watch people go back for seconds before they’ve even finished the first plate.
This is church supper food, Sunday dinner food, impress-the-in-laws food. Five ingredients, zero fuss, maximum comfort.
Pro Tips
- Use thinly sliced dried beef (like Buddig brand) and arrange it in a single layer on the bottom. It adds a salty, umami base
- Wrap each chicken breast snugly with one bacon strip so it stays put during cooking
- Don’t dilute the cream of mushroom soup. You want that thick, clingy sauce
- Low and slow for 8 to 10 hours gives the best texture. High heat can dry out the chicken
Ingredients
Directions
On bottom of greased crock-pot, arrange dried beef.
Wrap each piece of chicken with a strip of bacon and lay on top of dried beef.
In a small bowl, blend sour cream and flour, add soup and mix thoroughly.
Pour mixture over chicken.
Cover and cook on low, 8 to 10 hours (or 3 to 5 hours on high heat).
Serve over hot noodles.
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