Crock-Pot Continental Chicken
Yield
4 servingsPrep
15 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef
dried |
*
|
| 8 | each |
chicken breast halves, boneless, skinless
without skin, boned |
|
| 8 | slices |
bacon
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
sour cream
|
|
| 1 | can |
cream of mushroom soup
undiluted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
beef
dried |
*
|
| 8 | each |
chicken breast halves, boneless, skinless
without skin, boned |
|
| 8 | slices |
bacon
|
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
sour cream
|
|
| 1 | can |
cream of mushroom soup
undiluted |
*
|
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.
