Prep 20 mins
Cook 4 hrs
Substitute all different kinds of cheese and soup to create a different flavors. You can make this using frozen chicken breasts, just brown them in a skillet from the frozen state in the bacon drippings, although cooking time will have to be increased. Cooking time is only estimated. This is an easy and fabulous crock pot recipe that can also be made in the oven too, adjust cooking time for oven baking.
- 5 -7 slices bacon
- 6 boneless skinless chicken breasts
- seasoning salt or white salt
- 1 (10 ounce) can cream of chicken soup (can use two cans if desired, or use cream of mushroom soup)
- 1⁄3 cup grated parmesan cheese
- 1 (10 ounce) can mushrooms, drained
- 1 small onion, finely chopped
- 2 teaspoons minced garlic (optional)
- 1 -2 cup swiss cheese, cubed into small pieces (can use Velveeta and Swiss together!)
- In a large skillet, cook the bacon until crisp; drain on paper towels then crumble (leave the bacon drippings in the pan).
- Season the chicken breasts with salt and pepper the, brown in the bacon drippings for about 5 minutes on each side.
- Place the breasts in a 4-6-quart slow cooker.
- Sprinkle with mushrooms.
- In the same skillet heat the soup and Parmesan cheese with onions and garlic for 5 minutes until bubbly, then pour over the chicken and mushrooms.
- Cover and cook on LOW setting for about 4 hours.
- After about 4 hours sprinkle with the cheese cubes and bacon.
- Cover and cook on HIGH for about 20 minutes, or until the cheese is melted.
Very Yummy! Changes I made: Fresh baby bella mushrooms, and about 1/2 cup white wine (to clean out the soup can). Also used velveeta and shredded mexican cheese blend. Delicious served with white rice. Thanks Kitz!
This was an easy recipe to follow and yet wasn't lacking in flavor. I served it over rice which the sauce was great over top of and steamed broccoli. This recipe will definitely go in the keep pile. LOL
A very easy to make and flavoursome meal, and a crockpot recipe that I'll certainly make again. I doubled the onions and garlic and used a pound and a half of fresh mushrooms, added in step 5, (simply because I love mushrooms and because I never use canned mushrooms). I used 2 cans of cream of mushroom soup and I also added some dried thyme. I cooked this on low for 5 hours, then sprinkled on the cheese (a grated tasty cheese) and bacon and turned the crockpot to high, as instructed. The chicken was fall apart tender and really delicious. Next time I make this, and I’ll probably wait until winter, I’m going to make it with Julesong’s superb Delmonico's Puree of Portabello Mushroom Soup Recipe #117144 rather than with canned soup. Thanks, Kitten, for sharing another tasty recipe with really easy to follow instructions!