Crockpot Chicken Breast Deluxe

Chicken breasts, celery, red bell pepper, cream of chicken soup, and white wine, slow cooked over low heat. Chicken breasts are seved with sauce, and topped with Swiss cheese, crumbled bacon, and parsley flakes.

Ingredients -

6 Boneless, Skinless Chicken Breast Halves, lightly browned
1 cup sliced Celery
1 cup sliced Red Bell Pepper
1 (10 ounces) can Cream of Chicken Soup
2 tablespoons White Wine
6 slices Swiss Cheese
2 tablespoons Dried Parsley
4 slices Bacon cooked, drained, crumbled, drippings reserved

Preparation:

1. Add browned chicken to crockpot.

2. Place celery and red bell pepper over chicken breasts.

3. In a small bowl, combine cream of chicken soup and white wine.

4. Pour soup mixture over vegetables.

5. Cover crockpot, set on LOW and cook 3-4 hours.

6. Place Swiss cheese on chicken breasts. Cook 10 minutes.

7. Remove chicken breasts and sauce to serving platter.

8. Sprinkle with parsley and crumbled bacon.

Variations and Recipe Ideas:

Cooking Tip

Cream of Chicken Soup

Put 1 large chicken in stockpot with 3 quarts of water, together with 1/4 pound of rice. Tie up 1 bunch of parsley, 1 clove garlic, and 1/2 teaspoonful of celery seed, in a cheesecloth bag. Add bag to stockpot. Gently boil until chicken is cooked through, occasionally skimming off fat.
Remove and chop up chicken. Place chicken and cooked rice in food processor. Process until smooth. Return chicken and mixture to the stockpot, season with salt and pepper, and just before serving, pour in 1 cup of whipping or heavy cream. Heat thoroughly, but don't boil.

Cooking Tip

White Wine

Use a few tablespoons of white wine from a good bottle worth drinking.