Best 2 Sour Cream And Bacon Crockpot Chicken Recipes
Welcome to the delectable world of slow-cooker magic, where tender pieces of chicken bask in a creamy, savory sauce, infused with the rich flavors of sour cream and bacon. Our journey begins with selecting the perfect cut of chicken, whether it's succulent breasts, versatile thighs, or a combination of both. Each choice promises a distinct texture and taste experience, catering to your culinary preferences. As we gather the other ingredients—bacon, sour cream, succulent veggies, and an array of seasonings—you can envision the transformation that will take place within your crockpot. Prepare to be captivated by the tantalizing aroma that fills your kitchen, signaling the creation of a dish that will satisfy even the most discerning palate.
Let's cook with our recipes!
SOUR CREAM AND BACON CROCKPOT CHICKEN
Make and share this Sour Cream and Bacon Crockpot Chicken recipe from Food.com.
Provided by Jazz Lover
Categories Chicken
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon over medium low heat until some of the fat is rendered. Bacon should still be pliable and not crisp.
- Wrap a piece of bacon around each chicken breast and place in crockpot.
- Sprinkle with salt and pepper.
- In a medium bowl, mix soup, sour cream and flour with a wire wisk until blended.
- Pour over chicken.
- Cover and cook on low for 6-8 hours.
- Remove chicken and stir sauce.
- Pour sauce over chicken.
SOUR CREAM AND BACON CROCKPOT CHICKEN
This is not low in fat, but it is delicious! I am not a fan of Cream of Anything soup, but I'm telling you... this is outrageously good! Total comfort food. It's from momswithcrockpots.com. We served it over cooked barley.
Provided by Paris D
Categories Chicken Breast
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. (Or don't cook the bacon and proceed with the recipe -- but increase the flour to 1/2 cup).
- Wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
- In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
- Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
- If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
- Serve over rice, couscous, barley, or wide egg noodles.
Tips:
- For a crispy chicken skin, pat the chicken pieces dry with paper towels before browning them in a skillet.
- Use a good quality sour cream and bacon. The better the ingredients, the better the dish will taste.
- If you don't have a crockpot, you can cook the chicken in a Dutch oven over low heat for 6-8 hours.
- Serve the chicken with mashed potatoes, rice, or noodles.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
Conclusion:
Sour cream and bacon crockpot chicken is a delicious and easy recipe that is perfect for a weeknight meal. The chicken is cooked until it is fall-off-the-bone tender and the sauce is rich and creamy. Serve the chicken with your favorite sides and enjoy!
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