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Author Notes: This was delicious. Please use regular bacon if you don't have pork issues as I do. My kids loved it, asked for second helpings. It's so tasty on a cold day....Make sure you serve with egg noodles, or even mashed potatoes, to catch the yummy sauce!
- 8 pieces turkey bacon, cut into large pieces
- 1 tablespoon oil
- 1 onion, thinly sliced
- 1/3 cup flour
- 1 teaspoon salt
- 1 1/4 cups chicken broth
- 5 large boneless, skinless chicken breasts
- 3/4 cup generous, cream cheese with chives
- Egg Noodles or Mashed Potatoes
- You are more than welcome to cook the bacon in a skillet until crisp, but I always cook my bacon in the oven. Especially if you use turkey bacon, which has virtually NO fat. Bake in a 350 oven for about 10 to 15 minutes or until crispy.
- In a dutch oven or large skillet, with about 1 tablespoon oil, sauté the onions about 15 minutes or until golden brown, stirring occasionally. Add the flour, salt and half the bacon about the last minute of cooking time. Whisk in the broth to create a smooth, creamy roux like sauce
- Add chicken to slow cooker, cover with the onion mixture. Cook on low for about 4 to 5 hours or on high for 2 to 3 hours. Prepare your noodles or mashed potatoes towards the end of the chicken cooking time.
- Add the cream cheese to the slow cooker, along with the rest of teh bacon, stirring to blend and mix in any unmelted pieces, which takes a few minutes. Turn off slow cooker, let sit for 5 minutes or so to let the cream cheese sink in, and stir again. Ladle the chicken and sauce over your noodles or potatoes. NOTE-I like to break up my chicken so its not all one big pieces, and this way the chicken soaks up more sauce.