Bacon Wrapped Chicken (made in the slow cooker!)

I've been reading cook books lately.  Lots of cook books.  I miss cooking so much that I just lay around and think about what I'll cook when I'm up and around again.  (Recovery update:  I stood up without crutches the other day!  That may sound ridiculous to you but it was a pretty big deal for me).  Anyway, I found this recipe for bacon wrapped chicken that's made in a slow cooker.  Sounded interesting.  But, some of the ingredients weren't my family's favorite.  So, I fiddled with it a little and changed it up a bit.  Then, with my husband's help, I wheeled into the kitchen and gave it a try.

BACON WRAPPED CHICKEN

4 boneless, skinless chicken breasts
4 slices thick-cut bacon
Salt and pepper
2 cups chicken broth
1 can cream of chicken soup
1/2 onion, thickly sliced
1/2 cup sour cream

Place sliced onion into the slow cooker.

Season chicken breasts with salt and pepper.

Wrap a slice of bacon around each chicken breast and place them on top of the onions.

In a large measuring cup mix broth and soup well.

Pour the broth mixture into the slow cooker.

Cover and cook on high for 3 hours.

At this point, the chicken is fully cooked.  However, the bacon is chewy.  If you like chewy bacon, eat it as is.  I like my bacon a little crispier, so I removed the chicken to a cookie sheet and placed it under the broiler for a few minutes.  Just until the bacon crisped up.

Before:

After:

Now to finish the sauce.  I removed the onions and discarded them because my Pickiest-Eater-Ever Son won't eat them.  Plus, it makes for a smoother sauce.  But you can leave them in if you like.

Then, I whisked in the sour cream.

 Now, just ladle the sauce into a gravy boat and serve it with the chicken.

This was very easy to make.  The hardest part was wrapping the bacon around the chicken (and that wasn't hard at all).

The chicken was moist and infused with flavor from the bacon and onions.  (Two of the best flavors in the world, by the way). The sauce was creamy and delicious, also full of flavor from simmering with bacon and onions.  Easy and delicious... My favorite kind of supper!  (And, if I can do it without standing up, you can definitely do it!)

(Crock) Pot Roast

My Old School Italian Husband loves pot roast.  It's one of his favorite dishes.  You know, slow cooked roast beef with potatoes, onions, celery and carrots that's simmered all day on the stove.  It is delicious but kind of a pain in the neck.  I mean, who has time to babysit a roast?  You gotta keep checking the liquid level and adding more water blah blah blah.  Who needs it?

I get the same result just sticking everything in the crock pot!  It's super easy.  I just throw it together in the morning and forget about it.  Then, I have a yummy, comforting supper waiting for me that evening.  My husband gets his pot roast and I get to relax all day!  Win win!

(CROCK) POT ROAST

2 - 3 lb. Chuck roast (great use for inexpensive cut of meat)
2 medium russet potatoes, cut into chunks
1 cup baby carrots
2 stalks celery, chopped
1 small onion, chopped
Salt and pepper
14 oz can diced tomatoes (no salt added)
1 packet brown gravy mix (McCormick)
1 tsp Italian seasoning

Place potatoes, carrots, celery and onions into crock pot.

Season with salt and pepper.  Place roast on top.  Season roast with salt and pepper.

In a large measuring cup, mix canned tomatoes (including juice), gravy mix and Italian seasoning.  Stir well.  (I zip it in the blender because my pickiest eater ever son hates tomatoes but likes tomato sauce.  Go figure.  But you can skip the blender if you like chunks of tomato).  Pour over the roast.

Cover crock pot and cook on low 6 - 8 hours.  The meat will shrink but it becomes tender and juicy and so delicious!  The tomatoes help to tenderize the meat and form a wonderful gravy.  The veggies soak up all the flavors, too.  Yum!

This recipe is a must try.  You'll love how easy it is and your family will love how yummy it is.  Like I said, win win!