Crock Pot Cheesy Chicken And Mushrooms - cooking recipe

Ingredients

5 -7 slices bacon
6 boneless skinless chicken breasts
seasoning salt or white salt
pepper
1 (10 ounce) can cream of chicken soup (can use two cans if desired, or use cream of mushroom soup)
1/3 cup grated parmesan cheese
1 (10 ounce) can mushrooms, drained
1 small onion, finely chopped
2 teaspoons minced garlic (optional)
1 -2 cup swiss cheese, cubed into small pieces (can use Velveeta and Swiss together!)

Preparation

In a large skillet, cook the bacon until crisp; drain on paper towels then crumble (leave the bacon drippings in the pan).
Season the chicken breasts with salt and pepper the, brown in the bacon drippings for about 5 minutes on each side.
Place the breasts in a 4-6-quart slow cooker.
Sprinkle with mushrooms.
In the same skillet heat the soup and Parmesan cheese with onions and garlic for 5 minutes until bubbly, then pour over the chicken and mushrooms.
Cover and cook on LOW setting for about 4 hours.
After about 4 hours sprinkle with the cheese cubes and bacon.
Cover and cook on HIGH for about 20 minutes, or until the cheese is melted.