Chicken in Mushroom Soup

Chicken in Mushroom Soup

Lois Richardson


4 boneless skinless chicken breast halves
1 (10 2/3-oz) can condensed cream of mushroom soup
1 cup sour cream
4 strips bacon, cooked and crumbled
Hot rice or noodles, for serving (optional)


Place chicken in a slow cooker. In a bowl, combine the soup and sour cream; pour

over chicken. Cover, and cook on low setting for 4 to 5 hours, until chicken is

tender. Sprinkle with the bacon. Serve with hot rice or noodles.