| 4 Boneless Skinless Chicken Breasts | 1 Can Cream of Mushroom Soup |
| 4 Tbsp Real Crumbled Bacon | 1 Cup Sour Cream |
| 1 tsp Minced Garlic | Wide Egg Noodles |
| 3 Tbsp Ranch Dressing Mix |
Place chicken in a slow cooker. Mix together bacon, garlic, ranch dressing, soup and sour cream. Pour over chicken. Cook on low for 3-4 hours or until chicken is cooked through. Shred with two forks. Serve over egg noodles or rice.
Adapted from A “Mom’s Who Think” Recipe
