What’s Cookin’ in the Parsonage?

I love finding new crock pot recipes for Sunday dinner.  This one is the crock-pot version of a recipe I’ve made for years – Imperial Chicken.  The only change I’d make next time is to double the sauce that makes the gravy.  White meat tends to be dry in the crock pot, so it needs this delicious gravy to keep it nice and moist.  This is really easy and really good!  I’ll definitely be making this again!
Here was my menu:

Sour Cream and Bacon Crock Pot Chicken
Green peas
Pineapple-Banana Salad

 Here is where I found my recipe for Sour Cream and Bacon Crockpot Chicken.

Sour Cream and Bacon Crockpot Chicken
Prep Time: 15 mins
Cooke Time: 8 hours
Total Time: 8 hours 15 mins
Serves: 8

  • 8 bacon slices
  • 8 boneless, skinless chicken breasts
  • 2 (10 oz) cans roasted garlic cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup flour (all purpose or gluten free blend)
  • Salt and pepper to taste

  1. Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.
  2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
  3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
  4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
  5. Pour sauce over chicken.
  6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
Serve over rice, couscous, or wide egg noodles.
When I went to prep this dish on Saturday night, I realized I didn’t have any Cream of Mushroom soup! So, I Googled a recipe to substitute the canned version, and found this one that was perfect for this recipe:
Substitute for Cream of Mushroom Soup
  • 1 tbsp. butter
  • 3 tbsp. flour
  • 1/2 cup any broth (I used a beef bouillon cube to make mine)
  • 1/2 cup milk (I used 2%)
  • mushrooms, chopped and sauteed (how ever much you desire)
  • salt and pepper to taste


  • Melt butter in a saucepan over Med-Low heat.
  • Stir in flour a little at a time until smooth, then remove from heat.
  • Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in mushrooms.
  • Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
  • Add salt and pepper to taste.
  • Notes: This sauce can be used as a substitute for CONDENSED Cream of Mushroom Soup.

The salad I served with the chicken is one of my favorites.  It’s one I’ve been making for years.  It’s fast and easy, and tastes fantastic!  Everyone loves it.

Pineapple-Banana Salad
In small saucepan combine:

1 Beaten egg
1/3 Cup sugar
2 Tbl Lemon juice

Cook over medium heat, stirring constantly with whisk.  Remove from heat when mixture thickens to the consistency of pudding. 

2 bananas
1 medium can pineapple tidbits
1/3 Cup nuts
In a bowl, place bananas,  pineapple pieces (I used fresh pineapple), and nuts.  Pour sauce over all. Stir to cover fruit. 

That’s what was cooking at my house. What was cooking at your house this weekend?

From my parsonage kitchen,


One thought on “What’s Cookin’ in the Parsonage?

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