This is a easy to prepare meal that only requires four ingredients. You can add other ingredients if you’d like such as a can of sliced mushrooms, can of corn, can of peas, etc. Be sure if you add a canned vegetable that you drain it first before adding.
- 6 boneless, skinless chicken breasts
- 5 slices bacon
- 1 can cream of chicken soup
- 1/2 cup swiss cheese, diced
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In a large skillet, cook the bacon until crisp. Remove the bacon from the skillet and blot with paper towels.
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Crumble the bacon and place it in a sandwich bag inside the refrigerator.
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Cook the chicken in the bacon drippings over medium heat for 3 to 4 minutes on each side until light brown, turning once.
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Place the chicken in a 4- to 6-quart crockpot.
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If you want to add a canned vegetable, drain it and then add the vegetable on top of the chicken.
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Heat the cream of chicken soup in the skillet you used to brown the chicken, mixing with the bacon drippings.
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Pour the sauce over the chicken.
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Cover the crockpot and cook on low for 4 to 5 hours, or until the chicken registers 165 degrees on a meat thermometer.
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Dice your swiss cheese and top the chicken with the cheese and the crumbled bacon.
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Cover again and cook on high for 10 to 15 minutes or until the cheese is melted.
