Crock Pot Chicken Supreme

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 45 minutes

Ingredients

5 slices bacon

6 boneless, skinless chicken breast halves

1 (4-ounce) jar sliced mushrooms (drained)

1 (10-ounce) can condensed cream of chicken soup

1/2 cup diced Swiss cheese

Directions

Gather the ingredients.

In a large skillet, fry the bacon until crisp.

Remove the bacon from the skillet and drain on paper towels. (Don't clean out the skillet.)

Crumble the bacon and set it aside, covered, in the refrigerator.

In the skillet with the bacon drippings, cook the chicken breasts over medium heat for 3 to 4 minutes per side, until the outside has formed a nice light brown coating.

Place the browned chicken in a 4- to 6-quart slow cooker . Top with the drained mushrooms.

Using the same skillet you used to brown the chicken, heat the soup, mixing well and scraping up the pan drippings.

Pour the soup sauce over the chicken.

Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken registers 165 F at the thickest part of the meat using a meat thermometer .

After 4 to 5 hours, top the chicken with the diced cheese and sprinkle with the reserved bacon.

Cover again and cook on high for 10 to 15 minutes or until the cheese has completely melted.

Nutrition

• Calories: 333 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 125 mg
• Sodium: 626 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 0 g
• Total Sugars: 1 g
• Protein: 45 g