1 large can Reduced-Fat Cream of Mushroom soup
1/4 cup sour cream
3 boneless, skinless chicken breasts
1 medium red onion, cut in half and thinly sliced
8 strips cooked bacon
1/4 tsp dried thyme leaves
1 bay leaf
garnish: parsley and Parmesan cheese
Saute onion in 1 tbsp olive oil until caramelized; pour 1/2 onions into bottom of crock pot. Top with chicken.
Mix soup, sour cream, thyme and bay leaf together and pour over chicken. Top with remaining onions.
Cook on low for 6-8 hours. Add bacon the last 30-45 minutes.
Serve over whole-wheat egg noodles or brown rice.
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