Ficou perfeito! Minha família engoliu as sobras também!

Ingredientes
– 4 peitos de frango desossados e sem pele
– 1 colher de chá de alho em pó
– 1 colher de chá de tomilho
seco- Sal e pimenta-do-reino moída na hora, a gosto
– 6 fatias de bacon
– 1 cebola pequena, picadinha
– 2 dentes de alho picados
– 1 xícara de caldo
de galinha- 1 xícara de creme de leite
– 1 colher de sopa de farinha
de trigo- 1/2 xícara de creme de leite
– 1 xícara de queijo
cheddar ralado- Salsa fresca picada (para enfeitar)
Directions
1. Season chicken breasts with garlic powder, thyme, salt, and pepper. Place them in the bottom of the slow cooker.
2. In a skillet over medium heat, cook the bacon until crispy. Remove bacon and let it drain on paper towels. Crumble the bacon once it’s cool enough to handle.
3. In the bacon grease, sauté the onion until soft, about 3 minutes. Add the garlic and cook for an additional minute. Transfer the onion and garlic mixture to the slow cooker over the chicken.
4. Deglaze the skillet with the chicken broth, scraping up any browned bits from the bottom. Pour this over the chicken as well.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
6. Mix the heavy cream and flour together, ensuring there are no lumps. Stir this mixture into the slow cooker along with the crumbled bacon. Cook on high for an additional 25-30 minutes until the sauce thickens slightly.
7. Just before serving, stir in the sour cream and shredded cheddar cheese until the cheese melts and the sauce is creamy.
8. Garnish with chopped parsley and serve warm.
Variations & Tips