Yesterday was mommy day. Not the actual mothers day, but mommy day. My husband offered to spend the day with our son while I headed out of town to get my hair done and enjoy some shopping and lunch with a friend. A day to myself, this was a huge deal. My son is almost 13 months and this was the first time I spent the whole day apart from him. We are still nursing, but working on weaning him, so it was pretty rare to have time to myself.
Today, my husband mentioned that he’d like me to start making some easier meals (to make and clean up). I think he realizes just how hard it is to cook when you have a toddler running the house, chickens and a garden to the care of, and eight puppies. So, I went to Facebook for some suggestions. Unfortunately, most of the recipes will have to wait until a trip to the grocery store, but one recipe stood out to me. The recipe called for roasted garlic cream of mushroom soup. A crazy coincidence, I had recently picked up a can of that soup to try out in another recipe.
So, tonight’s dinner comes from my friend, Blanca and FOOD.com. I made a few changes to the original recipe, but it’s still just a few steps to throw together.
Mommy’s Saucy Chicken
- 2 large chicken breasts (split into four smaller breasts)
- 4 slices bacon
- 1 can cream of mushroom with roasted garlic soup
- 1/2 cup sour cream
- 2 Tablespoons flour
- 1 can mushrooms, drained
- cherry/grape tomatoes, halved (optional)
- garlic powder, salt and pepper to taste
Precook the bacon until almost crisp and wrap one slice around each piece of chicken. Place chicken in crockpot, sprinkle with salt, pepper and garlic powder.
In a medium size bowl whisk together soup, sour cream and flour. Pour over chicken and cook on low for 6-8 hours. Add the can of mushrooms to the crockpot ten minutes before serving.
That’s it! We enjoyed the chicken over egg noodles with a side salad and some crusty bread.
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #FRONTPORCHBLISS and I’ll be sure to find it.