Bacon and Sour Cream Chicken Crockpot: UNPLUGGED

Last week, our readers went crazy for the Bacon and Sour Cream Chicken Crockpot recipe we posted on Obviously we were curious to what all the fuss was about. Bacon wrapped chicken slow cooked in a sour cream sauce? My stomach got full just thinking about it. But we love our readers so we wanted to try it out ourselves. At the office we were stumped with which editor would be brave enough to  take on this potentially heart clotting recipe at home. As the newbie, I swiftly accepted the challenge.

I decided immediately that I would embrace this recipe for what it was, and of course invite as many twentysomething males over to eat the inevitable leftovers. This recipe has the post-college carnivorous man-child written all over it.

I must admit grocery shopping for this recipe was a dream. Five ingredients, three of which I already had at home? I call that a win. The prep time and mess was also mild. I dirtied a whole three dishes. Another bonus, it was  my first time using a crockpot in a while, so I had forgotten the sheer bliss in cooking something, going out for the day, and coming home to delicious home cooked meal. All of these factors made for an easy. no-fuss, man-friendly Sunday meal.

Naturally I documented my cooking endeavor. Here’s how it went down:

What you need: 2 Cans Cream of Mushroom Soup, 8 Chicken Breasts, 8 Slices of Bacon, 1 Cup of Sour Cream, 1/4 Cup Flour, Salt and Pepper to taste.

The first step is actually frying the bacon over medium high heat. Be careful not to overcook the bacon. I typically like my bacon crispy, but in order to wrap the chicken the bacon needs to be somewhat soft. Once you’ve wrapped all the chicken breasts place them in the crockpot.

In a large bowl combine the flour, sour cream, and soup. This is where you may start to question the recipe. The mixture vaguely resembles dog food, but don’t worry it’s supposed to! It’s also very thick, so when you pour it on top of the chicken, spread it around so it covers all the pieces. Cover and slow cook for 6-8 hours.  About an hour later, I was walking around my apartment and began to smell something rather divine. To my surprise, the smell was coming from the kitchen! This creamy glop was actually starting to peek my taste buds!

Fast forward 6 hours later: 

Voila! I sauteed some asparagus to accompany the meat-heavy dish, which complimented the chicken nicely.  The chicken and bacon were extremely tender, and the sour cream sauce, though it still looked a little questionable, actually tasted good.

The consensus: Overall a tasty and easy crowd-pleaser. Wouldn’t recommend making on a hot summer day, but can definitely see this keeping me warm in front of the fire on a cold December evening.

Next time: I always like to experiment with some healthy alternatives. For this recipe, I would trade in the bacon for Turkey Bacon, and the sour cream for Plain Greek Yogurt.

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