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Triple Bacon Chicken Crock Pot Recipe


3 tablespoons vegetable oil

2 teaspoons minced onion

3 tablespoons minced garlic

4 skinless, boneless chicken breast halves

1/4 cup vegetable oil

1 (4 ounce) can cream of chicken soup

1 (7 ounce) can Spanish-style diced tomatoes with green chile peppers

3 cloves garlic, chopped

salt and pepper to taste


Heat oil in a large skillet over medium heat. Brown chicken sausage and cook for 3 to 4 minutes on each side. Remove from skillet. Add water; simmer for 2 minutes. Add cream of chicken soup; add green peppers, garlic, salt and pepper to taste.

Cover and cook over medium heat for 4 to 5 minutes, stirring occasionally. Continue to cook for 3 to 4 minutes. Remove from heat. Simmer for 1 minute.

Reduce heat to low. Steep bacon in oil and season with salt and pepper to taste. Add chicken or turkey, drumsticks, eggs, cream of chicken soup and tomatoes with green chiles. Mix well and serve.


K.J. writes:

⭐ ⭐ ⭐ ⭐ ⭐

I use a 40% honey fat-free recipe, and this recipe calls for half the amount of ingredients. I found this worked best for me.