Continental Chicken
Submitted by Leeza
Bacon-wrapped chicken breasts slow-cooked over dried beef in a rich cream of mushroom and sour cream sauce. A hands-off crockpot dinner with serious comfort food credentials.
YIELD
8 servingsPREP
15 minCOOK
4 hrsREADY
4 hrsIf you’ve ever been to a church potluck in the Midwest, you’ve probably had some version of Continental Chicken. And for good reason.
Boneless chicken breasts get wrapped in smoky bacon and nestled on a bed of dried beef, then smothered in a cream of mushroom and sour cream sauce that turns silky and rich after hours in the slow cooker.
The dried beef layer on the bottom adds a salty, savory punch that seasons the whole dish from underneath.
Set it and forget it on low for 6 to 9 hours, and come home to a meal that tastes like you spent all afternoon in the kitchen. Serve it over egg noodles or rice to soak up every last drop of that gravy.
Kitchen Tips
- Skip the bacon if you like, but it adds a nice smoky layer to the chicken
- Dried beef (like Buddig brand) is usually found near the deli meats
- Stir the flour into the sour cream before mixing with the soup to prevent lumps
- Egg noodles or mashed potatoes are the classic sides to catch all that creamy sauce
Ingredients
Directions
Arrange dried beef on bottom of greased crock pot.
Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef (I often don’t use the bacon).
Mix the sour cream and flour.
Mix the soup and sour cream together, pour over chicken.
Cover and cook on Low 6 to 9 hours (high: 3 to 4 hours).
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