Crockpot Chicken Supreme
Super easy, bacon cheese and chicken breasts in a creamy sauce made in your slow cooker.
Yield
6 servingsPrep
15 minCook
6 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 6 |
chicken breast halves, boneless, skinless
|
|
|
| 10 | ounces |
soup, cream of chicken
prepared alfredo sauce |
|
| 4 | ounces |
mushrooms, canned
sliced drained and/or 1 each onion, chopped |
|
| ½ | cup |
swiss cheese
or havarti diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 289 | ml/g |
soup, cream of chicken
prepared alfredo sauce |
|
| 115.6 | ml/g |
mushrooms, canned
sliced drained and/or 1 each onion, chopped |
|
| 118 | ml |
swiss cheese
or havarti diced |
*
|
Directions
In large skillet, cook bacon until crisp. Remove and drain on paper toweling. Crumble bacon, and set aside in refrigerator.
In the bacon drippings that remain in skillet, cook chicken over medium heat 3 to 5 minutes until developing some color, turning once.
Place in 4 to 6 quart crockpot. Top with mushrooms and/or onions (if using).
In skillet, heat the soup and pour over mushrooms and chicken.
Cover and cook on LOW heat setting for 4 to 5 hours, or until chicken registers 160 degrees F on a meat thermometer.
Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10 to 15 minutes or until cheese is melted.
You can use frozen chicken breasts (directly from the freezer). Sear them them, as directed, in the bacon drippings, then continue as directed cooking for 6 to 8 hours.
