Crock Pot Continental Chicken Recipe

Servings:: 4
Ready In:: 8 hours 10 minutes
Prep Time:: 10 minutes
Cook Time:: In Chef Review
Wait Time:: 8 hours
Spiciness:: 0/5

Ingredients

4 (6.0 ounce breasts) boneless skinless chicken breasts
4 (slice) smoked bacon
1 (10.5 ounce can) cream of mushroom soup
1/4 (cup) sour cream
1/4 (cup) all purpose flour

Directions

Wrap each piece of chicken with a strip of bacon. Mix soup, flour and sour cream together; pour over chicken. Cover and cook on low 8-10 hours or high for 3-4 hours. Serve over hot buttered egg noodles.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving

Calories: 111
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 26mg
Sodium: 176mg
Carbohydrate: 6g
Dietary Fiber: 0g
Sugars: 0g
Protein: 8g
Vitamin A: 0%
Vitamin C: 0%
Calcium: 1%
Iron: 1%
Potassium: 26mg

Comments

Anonymous
it didnt get golden brown in the picture because it is a crock pot recipe. my husband liked it but i wasnt impressed.

about 1 year ago
Chef Heather (Food on the Table)
Anonymous, I often sear meat in a large skillet over medium-high heat in a little oil or butter before I add it to my crock-pot. This does not fully cook the meat (it will cook all the way in the crock-pot) but just cooking it for 2-3 minutes per side will give the meat some color and help seal in the flavors and natural juices, an affect that is lost in crock-pot cooking.

about 1 year ago
Cynthia
111 calories per serving?

about 1 year ago
Anonymous
Not a fan. It was ok and was very easy to prep, but was not a hit with the family.

about 1 year ago
Rachel
We loved it!!! I will definitely sear the chicken next time...but it was great anyway :)

about 1 year ago
Chef Leslie (Food on the Table)
@Rachel, I'm glad you like it!

about 1 year ago
Anonymous
ok but won't fix again

about 1 year ago
Anonymous
Tasted okay, but was a little heavy. I don't usually like to cook with "cream of" anything soup, anyway.

12 months ago
Chef Leslie (Food on the Table)
@Anonymous, if you want to substitute something for cream of mushroom soup here's my suggestion: Make a bechamel sauce and add some sauteed or jarred (and drained) mushrooms. To make a bechamel sauce here's how: In a medium saucepan, heat 1 1/2 T. of butter over medium-low heat until melted. Add 1 1/2 T. flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. But watch it closely as it can go from golden to DARK very fast. Meanwhile, heat 1 1/2 cups of milk in a separate pan until just about to boil. Watch this as well because milk can scald and boil over in a flash. Add the hot milk to the butter mixture a little at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. It won't begin to thicken until it comes to a boil. Season with a little salt, white pepper (black pepper is ok too if you don't mind the little black flecks in the sauce) and nutmeg. Remove from heat and add the sauteed mushrooms.

12 months ago
Patricia
Unless you can tell me a way to print a recipe without having it take 11 pages I will not use this site again

11 months ago
Donna (Food on the Table)
Patrician, were you only printing out one recipe, or was it for a week's worth with grocery lists, as well? I can only speak for myself, but I just copy/paste into a Word document and delete whatever I don't need--it only takes a few seconds for me to do that. I hope that might help you.

11 months ago
Anonymous
Patricia, you can also just highlight what you want to print, right click on it, select print. And then when the print box comes up select Selection under Page Range and it will only print what you have highlighted.

11 months ago
Anonymous
Patricia you can highlight what you want to print with your mouse & then hit Ctrl + P to bring up the print page and select section, it will work for any webpage

11 months ago
Anonymous
111 calories seem too low per serving. Is that a typo?

11 months ago
Anonymous
As with any document that you are printing, just highligh what you want to print.

11 months ago
Allison
That must be a typo on the calorie count -- the second one I've seen today. The other has Crock Pot Onion Pot Roast with 45 calories. Maybe per bite, but certainly not per serving...

11 months ago
Chef Heather (Food on the Table)
Hi Allison. Please note the disclosure statement located above the nutritional data listed above, which states: "This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered."

11 months ago
This sounds good. I would probably season chicken with salt, pepper, paprika & garlic powder and brown before dropping in crock pot. How does the bacon come out?

11 months ago
Sherri
I always season to suit. My mood and tj complement the meal. Italian herbs - or what ever.

11 months ago
Anonymous
Also keep in mind, those nutritional stats don't include the noodles.

11 months ago
Kay
This recipe is missing a package of dried beef. This would make the calories 187 per serving and a bit more tasty.

11 months ago
Anonymous
better with alfredo sauce

11 months ago
Fanchon
Can you use frozen chicken?

11 months ago
cat
this is good. I have also used planned over meatloaf instead of the chicken and bacon,. good. Also, if you want to make a fast meal, you can cut the chicken and fry it with th bacon, add the remaining ingredients.

11 months ago
Sherri
Frozen chicken should be fine - I almost never defrost crock pot ingredients - that is the beauty of the crock pot! Yea!

11 months ago
Donna (Food on the Table)
Yes, I've certainly used frozen chicken as well, with excellent results.

11 months ago
Cindy
@cat - your idea sounds yummy!

11 months ago
Anonymous
I would like to have this in my "cookbook", but in order to do so, I have to get a hundred e-mails telling me someone commented on this. That isn't "user friendly" and I would appreciate it if you would change your web design to give us options to follow comments if we want to and just add the simple recipe to our cookbook without having to do both. That's a shame since this really sounded good....

11 months ago
Donna (Food on the Table)
@Anonymous, there are a couple options for you, depending on what's more convenient. If you chose to follow the comments on a recipe, you can just click to unfollow. Otherwise, you always have the option to eliminate e-mail notifications for your account. I'd have to check to be 100% sure how it's working with recent changes, but I suspect that then you wouldn't receive the usual reminder e-mails, either (notices of sales posting, etc.). If you do want the e-mail disabled, though, please let us know.

11 months ago
Jean
So happy that the whole family loved this recipe. Hard to make a meal that all will enjoy. Thanks!

11 months ago
Chef Leslie (Food on the Table)
@Jean, I'm glad your family enjoyed this recipe! Here's another one your family may enjoy: http://www.foodonthetable.com/recipes/262281-saucy-crock-pot-chicken-thighs

11 months ago
Amy
I import into my recipe software and then if I want to print, I only get the page with the recipe... any comments I want to keep go into a notes section. Hope this helps.

11 months ago
Sherri
What recipe software do you use?

11 months ago
Anonymous
Can a Bechamel sauce be made with Soy, Almond or Coconut milk? Unfortunately we are a gluten and dairy free household.

11 months ago
Susan
@ Anonymous ~ From what I read on this website you can use any of those to make the Béchamel sauce.
http://www.ou.org/ou/print_this/grant_mother_sauces

11 months ago
Chef Heather (Food on the Table)
Hi Anonymous. Yes, just as Susan stated, you could use any of those milks to make a lactose free Béchamel sauce. Some other useful information you may want to check out, are these previous discussions regarding gluten free roux, lactose free mac and cheese and homemade versions of 'cream of something soup. (http://www.foodonthetable.com/discussions/471-does-a-roux-always-start-with-butter-and-flour) AND (http://www.foodonthetable.com/discussions/850-gluten-free-roux-question) AND (http://www.foodonthetable.com/discussions/670-does-anyone-have-any-ideas-about-what-i-can-do-for-a-no-cheese-version-of-mac-and-cheese) AND (http://www.foodonthetable.com/discussion/586-easy-condensed-soup-substitution)

11 months ago
Anonymous
Amy, I too am interested in what recipe software you use. I no longer plan on following comments because they are clogging up my inbox, but I don't want to "unfollow" until you answer as I have been looking for a good recipe program (hopefully one with nutritional analysis) for the longest time.

Thanks Betty B's Kid

11 months ago
Donna (Food on the Table)
@Anonymous, I just wanted to make sure you know that we can disable comments so they're not clogging up your inbox. If this is something you would like to do, please just let us know!

11 months ago
Susan
Donna...and how do you do this, because I emailed support and was told I have to take all my recipes out of my cookbook if I don't want stuff cluttering up my email and that there is no "unfollow". So why are different people saying different things?

11 months ago
Donna (Food on the Table)
Susan, I'm sorry--actually misunderstood what you were saying. Now I realize what you meant, and what I was referring to was that we could change your settings so you didn't receive e-mail from us at all (which as far as I know is still the case, though there have been numerous changes over the last few weeks). I apologize for the confusion, though!

11 months ago
Anonymous
Count me in as another who doesn't want these emails. It's not difficult for you to change this! If it keeps up, I'll add you to my spam list.

11 months ago
Donna (Food on the Table)
@Anonymous, we're more than happy to accommodate our users' requests as we can--you definitely don't have to consider us as spammers! :-)

11 months ago
Cari
Donna, I really think there needs to be a way to disable the comments notification (at least on the email end -- you could make it so there is a notation on the recipe when we bring it up that there are new comments but please stop the email notification for comments or allow us to opt out of them). Thanks!

11 months ago
Anonymous
Emails not wanted here either on who makes comments on this post.

11 months ago
Anonymous
May I recommend that if you want to keep recipes on this site without the constant e-mailed comments, you just copy the link and save it is a bookmark folder (or pin it on Pinterest)?

11 months ago
Donna (Food on the Table)
Thank you, everyone. Not to add to the e-mails unnecessarily, but I did want you all to know that I'm passing your concerns along immediately. Thanks so much for your patience with this.

11 months ago
Chef Heather (Food on the Table)
If your bacon is not coming out crispy when baked in the crock-pot, here are a few things you can do. One thing is to partially cook the bacon in a skillet or the oven before wrapping in around the chicken and adding it to the crock-pot. You will want the bacon to be pliable but not overly crispy. This is a technique I use when I am making anything 'bacon wrapped' no matter if I am cooking the final product on the grill, pan fried, etc. Another option is to wrap the bacon around the chicken and then sear the meat in a large skillet over medium-high heat in a little oil or butter before adding it to the crock-pot. Cooking it for 2-3 minutes per side will give the meat some color, a slightly crispy texture and help seal in the flavors and natural juices, an affect that is lost in crock-pot cooking. If you are still having trouble I would suggest omitting the bacon from the crock-pot cooking all together and simply cooking it until crisp in a skillet and using it as an garnish, crumbled and sprinkled on right before serving. Hope this helps!

9 months ago
Jackie
Made this today and will DEFINITELY be making it again! Followed advice in a couple of the comments: Sprinkled raw chicken breasts with salt, pepper, garlic powder, and paprika. Then wrapped bacon around each piece and seared them for a couple minutes on each side before putting them in crock pot.

9 months ago
Anonymous
I have made "Sunday Chicken" in the oven and the crockpot. I prefer the oven, but when time is necessary and you don't want your oven on for hours, the crock pot is fine. I also sear the chicken breasts as I don't crock meat that is not. Also, I transfer it to a dish and oven bake for the last 30 minutes or so of cooking time.

6 months ago
Anonymous
Great potluck recipe but yes sear the chicken first!

5 months ago
I added additional seasoning (paprika) and it still tasted bland.

5 months ago
By using rice instead of noodles, this came out more like a chicken and rice dish from my childhood in South Carolina called "chicken bog"...the bacon was a nice touch. As with chicken bog, I added a lot of black pepper and paprika to give it more flavor. I did sear the bacon around the mostly-thawed chicken breasts and you could really taste it. I think I will add this recipe to my recipe box and add bacon to my traditional chicken bog recipe! hahaha

5 months ago
Amy
To Sherri and Anonymous- apologies.
I use Yummy Soup for mac. google Yummy Soup Recipe Software. I tried so many trying to get the ease I had using AccuChef on my pc. If you have a mac ... I use Yummy Soup to organize my household and garden, supplements, health information, uses I am sure the creator had no thought of.

5 months ago
Anonymous
Cornish hen

about 1 month ago
Melissa
I thought this was really good. the chicken shredded easily and was super moist! I got fresh smoked bacon and added fresh chopped jalapeños. I had to add skim milk half way through because the sauce was getting to thick. I seasoned my chicken with salt, pepper, and garlic powder.

about 1 month ago
Anonymous
Easy and good!

29 days ago

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