Crock Pot Continental Chicken – A Slow Cooker Chicken Bacon Sour Cream Recipe

Crock Pot Continental Chicken takes the classic party chicken with cream of mushroom of times past and converts it to slow cooking. With bacon, dried beef and sour cream, this chicken recipe is a winner for dinner.

As I’ve looked through old cookbooks through the years, I’ve seen recipes for Continental Chicken quite often. I’ve always been intrigued because the recipe looks so unique yet so simple.

Essentially, old fashioned continental chicken is a bacon wrapped chicken breast that gets cooked over dried beef with a sour cream and cream of mushroom soup sauce on top.

Crock Pot Continental Chicken

The recipe I finally chose for Continental Chicken with dried beef comes from a cookbook – Teachers’ Culinary Treasures – circa 1979.

I just have to say that the original recipe writer was quite ahead of her time seeing how she included instructions for both oven baked continental chicken and slow cooker continental chicken. Both recipes can be found in this post.

Ingredient List for Slow Cooker Continental Chicken

Chicken Breasts

Dried Beef

Bacon

Sour Cream

Flour

Cream of Mushroom Soup

Cream of Mushroom Party Chicken

Why is this recipe called party chicken? Back in the day, this continental chicken dish with dried beef was an easy option for company or when having a party.

I’d have to agree on how easy it is. Wrap up your chicken breasts in some bacon, layer it over some dried beef, and then make an easy sauce of sour cream and cream of mushroom soup.

It doesn’t take much effort, yet the result is unique and tasty.

How to Make Continental Chicken with Dried Beef in the Crock Pot

For the full ingredient amounts and recipe steps for slow cooker chicken bacon sour cream, scroll to the recipe card at the bottom of this post.

1. Layer dried beef on the bottom of a crock pot that has been sprayed with nonstick cooking spray.  A regular crock pot or casserole crock pot will work.
2. Wrap each piece of chicken with 1 – 2 pieces of bacon. Arrange in the crock pot over the dried beef.
3. In a small bowl, mix sour cream and flour until smooth. Take the sour cream mixture and combine with cream of mushroom soup.
4. Pour sauce over chicken.
5. Cover and cook on low for 6-8 hour or high for 3-4 hours depending on the size of your chicken breasts. You want your chicken breasts to be at 165 degrees F when tested with a meat thermometer.
6. Serve over buttered noodles or cooked rice.

Notes About Crock Pot Continental Chicken with Dried Beef

• The cooking time will be dependent on the size of the chicken breasts you use. For larger breasts, it will take on the longer end of the cooking spectrum, and vice versa with smaller chicken tenderloins. Cook them to 165 degrees F internal temperature.
• Use as much or as little bacon as you want. More is more, right?
• To lighten things up, use low fat sour cream and cream of mushroom soup.
• I like to use the small packages of beef from the refrigerated section as opposed to the jars of dried beef. It’s more economical.
• Check out our Amazon Store for our favorite pantry essentials and kitchen items.

How to Make Baked Continental Chicken

Looking to make old fashioned continental chicken in the oven? Follow these easy instructions.

1. Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
2. Arrange one (2 oz.) package of dried beef on the bottom of the dish.
3. Wrap 6 – 8 chicken breasts with bacon, one to two pieces of bacon each to cover. Arrange on top of the dried beef.
4. Mix 1/4 cup sour cream with 1/4 cup flour. Stir in one can of cream of mushroom soup. Pour over bacon wrapped chicken breasts.
5. Cover in foil, and cook for 1 1/2 hours.
6. Serve over buttered noodles or white rice.

Crock Pot Chicken Recipes

Crock Pot Chicken and Brown Gravy 

Honey Soy Chicken Wings 

Crockpot Chicken Cornbread Stuffing Casserole

A Slow Cooker Chicken Tortilla Soup with Salsa