Slow Cooker Mushroom Chicken wrapped in bacon and cooked in the crockpot with cream of mushroom and chipped beef. Perfect with rice, noodles or mashed potatoes.
Southern California temperatures have been over 100 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 this slow cooker mushroom chicken, dinner was done without the torture of kitchen heat.
If you’re looking for a meal that’s easy to prep yet big on flavor, this crockpot mushroom chicken is your answer! Chicken breasts are wrapped in bacon, nestled on a bed of chipped beef, and then slow cooked in cream of mushroom for hearty, delicious dish you’ll love with rice, noodles or mashed potatoes.
Not familiar with chipped beef? They are pressed, salted, and dried slivers of beef used in the classic American Military dish, Shit on a Shingle (S.O.S.) or what we laymen know as creamed chipped beef on toast.
You can find this dried beef sold in jars or plastic packets at most major supermarkets. Although you can definitely omit it from the recipe, the layer of dried beef does add a delicious smoky flavor you wouldn’t want to miss!
- 2.5 ounces dried beef
- 1 pound (4 four-ounce each) boneless, skinless chicken breasts
- 4 strips bacon
- 10 ounces cream of 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. Place in the slow cooker seam side down over the layer of dried beef slices.
- In a bowl, combine mushroom soup and milk. Stir together until well-blended and pour over chicken.
- Cook on LOW for about 6 to 8 hours or until thermometer inserted in the thickest part of chicken reads 165 F. Serve hot over rice or noodles.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”