What You Need:

8 chicken breasts, boneless and skinless
8 slices of bacon
2 (11 oz) cans cream of mushroom soup
1 T garlic, minced
1 C sour cream
1/2 C flour

How to Make It:

Warp each chicken breast with a slice of bacon. 
Place the wrapped chicken in the crock pot.
In a large mixing bowl combine the soup, garlic, sour cream and flour.
Whisk until the mixture is completely blended and smooth.
Pour over the chicken.
Cover and cook on low for 7 hours.

Tip: This is the creamiest chicken.  Pour the creamy mixture over egg noodles with the chicken on the side.