Bacon Wrapped Chicken by Rhonda Steed

I’m so excited for our first guest post today! I met Rhonda while our paths briefly crossed in Nova Scotia. I had a chance to taste her donuts, which are pretty much the best I’ve ever had, so I thought that we would be great friends. But they moved. And we moved. And now we get to be friends through the blogosphere! She’s uber-talented: a great cook, mom, photographer, scrapbooker, and super-crafty. You can check out her blog here.  Thanks, Rhonda! -Christina

When most people think of using a crockpot the first thing they probably think of is Stew. Using it on a cold winter day with something with tomatoes and is soupy. Not me! (nothing against tomatoes or soup, I happen to love both).  I use my crockpot at least once a week all year long. The beauty of a crockpot in the summer and spring time is that your house doesn’t have to get all hot while you are cooking dinner!! If you haven’t used your crockpot since the calendar said it was spring time pull it out!!
I have a few favorite recipes including desserts that cook great in the crockpot. But this is one of my favorites.
And it is full of MEAT. 🙂 No meatless meal here!  This recipe doesn’t really have a name to my knowledge. I got it from my mother in law. I call it the fancy chicken since she makes it on Sundays and we eat it the dining room. 🙂 But you can call it whatever you want!

First up you need bacon, thawed chicken breast and pastrami.

Bacon Wrapped Chicken Ingredients

Layer the inside of your crockpot with the pastrami.

Then take your chicken breasts out and cut them up into smaller pieces. I made mine this big. 🙂 If you want them bigger you can, they’ll just need to cook longer and be cut up more when you serve them to your kids. Hence, I cut them!

Take each chicken breast piece and wrap with bacon and secure with a toothpick. mmmmm bacon!

Then layer them all in the crockpot on top of the pastrami.

Cook that on low for 3 hours. Then add in two cans of mushroom soup undiluted. The meat will be swimming in juices so you don’t need to add anything to the soup but you CAN add sour cream to give it a bit of a thicker sauce. Or if you are all worried about all that fat then scoop some of the juices out and add some sour cream with your soup.

Then put the lid and cook for another hour and the sauce will be wonderful and saucy.
I totally forgot to take a picture of this meal on my plate since it was a bit of a hectic night (hence the beauty of a crockpot and having a great dinner all ready on time)
But when you serve this, serve it with rice to use up the yummy sauce and a vegetable to balance out all the MEAT. 🙂
Hope you enjoy it.
And thanks for having me Frank ladies.

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  1. Oh my I can’t wait to try this! It sounds so good! Seriously though what doesn’t taste better with bacon?

  2. hmmm i might need to dig through our boxes to find our crockpot . . . haven’t seen that baby in a year!

  3. We made this for Mother’s Day dinner. Absolutely delicious! A repeat meal for sure. Thanks Rhonda!