8 bacon slices
8 boneless, skinless chicken breasts
2 cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour

Wrap one slice of bacon around each boneless chicken breast and place in a 3- to 4-quart crockpot.

In medium bowl, combine condensed soups, sour cream and flour and mix with wire whisk to blend. Pour over chicken. Cover crockpot and cook on LOW for 6 to 8 hours until chicken and bacon are thoroughly cooked.

Serves 8.