Sour Cream and Bacon Crockpot Chicken

The BEST Crock Pot Recipe ever! Check out this Sour Cream & Bacon Crock Pot Chicken

Unique and a winner any night of the week! This Sour Cream & Bacon Crock Pot Chicken is full of flavor! Great by itself or over rice! *Note* If you need it to be gluten free there are some tips on the recipe.

4.7 from 16 reviews
Sour Cream and Bacon Crockpot Chicken
 
Prep time
Cook time
Total time
 
Recipe type: dinner
Serves: 8
Ingredients
  • 8 bacon slices
  • 8 boneless, skinless chicken breasts
  • 2 (10 oz) cans roasted garlic cream of mushroom soup
  • 1 cup sour cream
  • ½ cup flour (all purpose or gluten free blend)
  • Salt and pepper to taste
Instructions
  1. 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. If you use this method, reduce the flour to ¼ cup. Or don't cook the bacon and proceed with the recipe.
  2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
  3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
  4. 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.
  5. Pour sauce over chicken.
  6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
Notes
Serve over rice, couscous, or wide egg noodles. **Gluten Free** Check labels. You can buy gluten free Cream of mushroom soup although many brands are not.

 

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Comments

  1. Page says

    Hey! This looks wonderful! Do you know if the bacon gets crispy at all when cooking in the crockpot? My husband was curious about it! :) I think we will try this one day this week. Thank you!

  2. says

    This was very good cut recipe down for 2 and put some extra touches and it was so Yummy ,,leftovers were even better ! Id onions will make this again and add garlic and
    onions with mushrooms.

  3. Karlene says

    This sounds wonderful. However, for those of you with celiac disease, most cream of soups have gluten in them, so be very careful with this recipe if you or your family has problems with gluten!

  4. Beth says

    I was wondering, do I need to add the water that is requested on the can of soup? I’m thinking I will need to because with the flour, the sauce will be super think…. Any suggestions from anyone that may have made this already?

    • Sheyanne says

      I have this in the crockpot right now, and it is nice and creamy. When I first put it in it was very thick, but as it cooked it loosened up a lot. No need to add water.

      • Brandy says

        I’m making this right now! I’m glad I read through the comments, because I noticed the sour cream/condensed soup mixture was thick. Wasn’t sure if water needed to be added or not. Thanks for the info!

    • Nicole says

      It’s never recommended to put any frozen meats into your crock. The time it takes the crock to defrost the meat before cooking it allows bacteria to grow.

      • cheryl says

        I put frozen meat in the crockpot and it’s never been a problem. Got the idea from a friend who does it once a week for years without incident.

  5. Heather says

    My mom used to make something like this. We called it “party chicken.” The only thing different is that you roll chipped beef up in the chicken and secure with a toothpick. Sounds kind of weird, but it is phenomenal. Any time you use chipped beef, though, make sure to rinse it first because it is super super salty!

  6. Rachel says

    I made this tonight and it was really good. I did add about a 1/4c of chicken broth to the gravy to loosen it up a bit. I didnt cook my bacon very well before wrapping it around the chicken. Next time I am going to cook the bacon as much as it can be and still be pliable, it was pretty fatty without cooking it down. Other than that I loved it & will def make again! I served it with mashed potatoes and broccoli… Turned out great!

  7. Aleisha says

    It’s in the crockpot as we speak. I only had one cream of mushroom and one cream of chicken. I added two garlic cloves (minced) to that. I hope it turns out as good as it looks!!!

  8. Kristen says

    I made this yesterday it was AWESOME!!! My hubby doesnt like the mushrooms so i used cream of chicken soup instead, and i chopped up onions in it!! The best part was i didnt have time to cook the bacon so i used a packet of REAL bacon bits in it, WAY easier and YUMM! Also, i mixcd in a packet of ranch seasoning with the sour cream!!!! Just a FEW ideas to put in your mind!! this is a good recipe to play around with!!! THANK YOU!!

  9. Kathy says

    Great recipe. Instead of adding flour, I whisk in a pkg. of brown gravy mix into the sour cream mixture after chicken is cooked.

  10. Nancy says

    I don’t have 5-6 hours. I’m planning to throw in the oven. Any success stories with doing it that way and any tips for putting it in the oven instead?

    • Michelle says

      I just made it in the oven- 375 for 45 minutes- I think it was done before that but that is when I checked it again. It was super yummy- I made the cream of chicken soup from scratch to be gluten free.

  11. Ashley says

    This is a GREAT recipe! In my attempt to lower the fat and calories in this recipe, I used 98% fat free cream of mushroom and added a teaspoon of fresh mined garlic and used reduced fat sour cream. I served over brown/wild rice and it was delish! I cooked on high for 5 and half hours and it worked out great!

  12. says

    This looks great! I need to use my crockpot more and I have been looking for something new to do with chicken. Going to try this very soon!

  13. Nicole says

    I made this tonight in the oven. I baked the chicken in the soup mixture for 45 minutes at 350 then added chopped up cooked turkey bacon on top when it was all done! Was a hit with the family! We had it with salad and a funky shaped pasta. I meant to have mine with brown rice, but I forgot!

  14. Ashley says

    I am going to try this but instead of cooking on low for 6-8 hours, I am going to cook on warm. My crockpot gets so hot, I have ruined the past 4 crockpot recipes I’ve tried by over cooking.

      • Michelle says

        I made my own GF Cream of Chicken Soup for this recipe and it turned out super yummy and I baked it in the oven. 375 for 45 Minutes
        My recipe for Cream of Chicken
        1C Fat Free Milk
        1 T Butter
        2 T GF Cornstarch
        1-1/2 C Swanson Natural Chicken Broth
        1/4 tsp pepper
        1 Clove of Garlic-Minced
        Mix all together
        Bring to Boil – Med Heat – STIR CONSTANTLY
        Add Cream of Chicken to Recipe.
        YUMMY!

  15. C Max says

    I want to use this for a OAMC idea. Ideally, I make things up that go in the freezer. With this dish, should I combine everything and put it in the freezer before cooking, or cook it all up and then freeze it?

  16. Stacey Foster says

    Loved this recipe. It was so easy to put in the crockpot and forget about it! My husband and son LOVED it! The chicken was tender and the flavor was oh so good! Thanks for sharing…

  17. April says

    This is amazing! We’ve been eating a lot of chicken lately….this was a great way to switch things up a bit. It is deeeee-lish with egg noodles!

  18. Bianca says

    I would love to try this recipe but my crock pot is small. Is there an alternative to making this in the oven?

    • Amanda says

      Yes, you can bake it at 375 for about 30-40 minutes. Of course check the internal temp of the chicken to make sure it is cooked through. :)

  19. Julie says

    I make my own condensed soups for my family. The taste is yummy and it’s gluten free!

    Cream Soup Base

    The perfect cream soup base to substitute any time a canned cream soup is recommended.  This makes every dish more flavorful!
    Prep Time: 5 Minutes
    Cook Time: 10 Minutes
    Ingredients: 1/4 cup butter
    1 Tbsp minced onion
    2 Tbsp corn starch
    1 Tbsp gluten free flower(I use arrowmills)
    1/2 tsp salt
    1/2 tsp pepper
    1 1/4 cups milk
    OPTIONAL: 1/4 cup chicken, mushroom, OR celery to make it a specific cream soup

    1. Saute minced onion in melted butter in a medium saucepan.
    2. Whisk in corn starch, flour, salt and pepper until thoroughly combined.
    3. Slowly add milk, whisking to prevent lumps.
    4. Heat until thickened, stirring constantly.
    5. If you want to make this a specific cream soup, add the extra ingredients (1/4 cup of mushrooms, chicken, or celery) with the minced onion and saute in the butter.

  20. says

    We made this today in Panama, and it was absolutely delicious! You can’t go wrong with the bacon, but the chicken breasts were cooked perfectly and were very tender and tasty. We added two cloves of garlic, diced, and it was awesomeness! Thanks for the recipe.

  21. Cat G says

    Just put it all in the crock pot on high for 6 hours. I wish I had read the comments first, as I as well, though the mixture was too thick and I added half a soup can of water. Hopefully it will be ok! I also added minced garlic as I couldn’t find roasted garlic cream of mushroom soup. This should ready for when we get home tonight!

  22. Maria says

    Made this last night and my boyfriend left nothing on his plate. Woke at 9 am this morning to finish off the leftovers! Great recipe!

  23. Margaret says

    I made this the other night and my family loved it! We had quite a bit left over so I took the leftovers and added a can of cream of potato soup, 3 cans of water, some frozen spinach, onions, shredded carrots, some homemade dumplings!!

  24. Rebecca says

    Yummy! I used one can of the condensed Cheddar Cheese soup and one can of the Cream of Chicken and Herbs and a bit of extra bacon wrapped on the chicken. We love cheese and bacon combinations so gave it a shot that way. Was very good like that. I did use a bit of salt but could have skipped that as it was plenty salty. Will make again soon.

  25. Kash says

    I added some Italian blend cheese to the soup mixture, and I used a can of fat free cream of chicken and cream of mushroom. I also added some cheese on top and served over buttered Parmesan egg noodles. My four year old and husband loved it! Thanks for the great recipe :)

  26. Ashley says

    Progresso(sp?) now makes gluten free cream soups. My mom is celiac and we found over thanksgiving. She was finally able to enjoy green bean casserole, again.

  27. Bobbie says

    Made this tonight and it was a huge hit. A few things though, the biggest being that it was finished WAAAAAY earlier than 8 hours. I checked internal temp after 4 1/2 hours and it was mid 190’s! I only had 3 large breasts so I halved the recipe, BUT, since they were so big, I wrapped 2 pieces of bacon around each one. My crockpot is only a few months old, and this is the 5th time I’ve used it. Don’t know if that would account for such a drastic time difference. I did have it on low. It was a little dried out, but not enough to stop us all from scarfing it down! :-)

  28. Kathleen says

    I think you could make this with any meat, pork, beef, whatever you wish, and it would be delicious…could add small red potatoes, onion wedges…great recipe to tweak in alot of ways. Thanks

  29. Lisa E says

    I made this recipe for dinner and it was delicious. My sons want it again. It will definitely be added to my recipe collection.

  30. Janet says

    My husband said it was the best Chicken breast he has ever tasted. He like thighs because breast meat is to dry. Not this breast it was moist and falling apart. Will be a go to recipe from now on.

  31. Cassie says

    Really good! I only did half of the meal, but next week I will do the whole thing and bring half to some friends! The only thing I left out was the salt and pepper. I paired it with Yukon gold potatoes and just put the sauce over the potato. My picky toddler gobbled this up when I mixed the two together. Top 10 recipes for sure!

  32. Carly says

    Made this last night, and it was delicious! So quick and easy to make, and my hubby loved it. Will definitely be making this again! Thanks for sharing the recipe! :)

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