Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    skinless boneless chicken breast halves -- up to 8
     1/4  cup           sour cream
   6      slices        bacon mixed with -- up to 8
     1/4  cup           all-purpose flour
   1      2.25 oz pkg   dried beef -- (preferably lean and
                        -- smoked)
   1      10.75 oz can  cream of mushroom soup

Preparation:

(Bacon and dried beef add the extra touch!) Arrange dried beef on bottom of greased CROCK-POT. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. Mix the soup and sour cream together; pour over chicken. Cover and cook on Low 6 to 9 hours. (High: 3 to 4 hours). Serve over hot buttered noodles. (Recipe may be doubled for 5-quart model).