Ingredients

The following ingredients have 6 Servings
  • 2.5 ounces dried beef
  • 1 pound (4 four-ounce each) boneless, skinless chicken breasts
  • 4 strips bacon
  • 10 ounces cream of mushroom soup
  • 1 cup milk

Instruction

  • Overlapping slices, line bottom of slow cooker with dried beef.
  • Starting from one end to the other, wrap chicken breasts with bacon. Place in the slow cooker seam side down over the layer of dried beef slices.
  • In a bowl, combine mushroom soup and milk. Stir together until well-blended and pour over chicken.
  • Cook on LOW for about 6 to 8 hours or until thermometer inserted in the thickest part of chicken reads 165 F. Serve hot over rice or noodles.