Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours, 15 minutes
Yield: 6 servings
- 5 slices bacon
- 6 boneless, skinless chicken breast halves
- 10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce
- 4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
- 1/2 cup diced Swiss or Havarti cheese
In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 160 degrees F on a meat thermometer.
Top chicken with diced cheese and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.
Note: I've recently started cooking this dish using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until a food thermometer registers 160 degrees F.