Temperatures have been at horrendous at up 110 F these past few days and just the thought of turning on the stove makes me want to jump out of my skin. Thank goodness for these bacon-wrapped, mushroom gravy-slathered chicken breasts done in the crock pot, G and I enjoyed a delicious lunch without the torture of kitchen heat.
- 1 (2.5 ounces) jar dried beef
- 6 ( 4 ounces each) chicken breasts, boneless and skinless
- 6 strips bacon
- 2 (10 ounces each) mushroom soup
- 1 cup milk
Overlapping slices, line bottom of slow cooker with dried beef.
Starting from one end to the other, wrap chicken breasts with bacon. Secure with toothpicks and place in slow cooker over layer of dried beef slices.
In a bowl, combine mushroom soup and milk and stir together until well-blended. Spoon over chicken breasts.
Cook, covered, on low for about 6 to 8 hours or until chicken is cooked through. Serve hot over rice or noodles.