Easy Slow Cooker Bacon-Wrapped Chicken with Creamy Sauce Step-by-step instructions

Before you start

Before starting, ensure all ingredients are ready and the slow cooker is placed on a level, heat-resistant surface. Remove the chicken from the refrigerator just before wrapping it with bacon to maintain food safety.

Have your measuring spoons and a sturdy spoon for spreading the soup nearby. Clear enough counter space to wrap the chicken comfortably and ensure the slow cooker is plugged into a dedicated outlet away from water sources.

Instructions

Wrapping the chicken

1. 1Prepare the chicken
   Wrap each chicken breast securely with a slice of bacon, ensuring the ends are tucked underneath. Place the wrapped chicken breasts into the bottom of the slow cooker insert in a single layer.
   Look for The chicken should be wrapped tightly so the bacon stays in place during the slow cooking process.
   Tip Secure the bacon with a toothpick if necessary, but remember to remove it before serving.

The chicken breasts should be neatly wrapped with bacon slices, with the seam side facing down to help them stay secure.

The chicken should be arranged in a single, even layer in the slow cooker to ensure that each piece cooks at the same rate. Check that the bacon covers as much of the chicken surface as possible before proceeding to the seasoning stage.

Seasoning and saucing

2. 2Season and add sauce
   Evenly sprinkle the garlic powder and black pepper over the bacon-wrapped chicken. Pour the condensed cream of chicken soup over the top, spreading it slightly with a spoon to cover the chicken breasts.
   Look for The soup should create a thick, even layer over the seasoned chicken to keep it moist.
   Tip Avoid adding extra liquid, as the chicken and soup will release moisture during cooking.

The garlic powder and black pepper should be distributed evenly across the surface of the bacon. The condensed soup must be spread in a uniform layer over the chicken, ensuring there are no dry spots.

The smell of the raw garlic and seasoned chicken should be noticeable. Ensure the lid is placed firmly on the slow cooker to start the braising process.

Slow cooking

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 to 6 hours. Once finished, ensure the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before serving with the creamy sauce.
   Look for The chicken is done when the meat is opaque and tender, and the bacon is cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Serve immediately to maintain the best texture and temperature of the sauce.

After the allotted time, the kitchen should smell savory and rich. The chicken should be fork-tender, and the sauce should have thinned slightly, incorporating the fats from the bacon. If the chicken is not yet at 165°F (74°C), continue cooking in 15-minute increments. Once the temperature is reached, let it rest briefly before serving.

Common mistakes

A common mistake is overcrowding the slow cooker; ensure the chicken breasts are in a single layer to promote even cooking. Another error is overcooking the chicken, which can lead to a stringy texture despite the sauce.

Avoid lifting the lid repeatedly during the cooking process, as this releases heat and moisture, significantly increasing the total cook time required for the meal.

How to tell it’s done

The chicken is done when it is firm to the touch and the juices run clear. Using a meat thermometer is the most reliable method: insert it into the thickest part of the breast to ensure it reaches at least 165°F (74°C). The bacon should be fully cooked, though it will remain soft rather than crispy due to the moist environment of the slow cooker.

• Poultry: 165°F (74°C) in the thickest part