Sour Cream and Bacon Crock Pot Chicken

Sour Cream and Bacon Crock Pot Chicken 8 slices bacon 8 chicken breasts 2 (10 1/2 ounce) cans roasted garlic cream of mushroom soup 1 cup sour cream 1/4 cup flour salt and pepper Cook bacon over medium low heat until some of the fat is rendered. Bacon should still be pliable and not crisp. Wrap a piece of bacon around each chicken breast and place in crockpot. Sprinkle with salt and pepper. In a medium bowl, mix soup, sour cream and flour with a wire wisk until blended. Pour over chicken. Cover and cook on low for 6-8 hours. Remove chicken and stir sauce. Pour sauce over chicken.