8 chicken breast halves, deboned, skinless
4 slices raw bacon
2 pkgs. chipped beef
2 cans cream of mushroom soup
1 box sour cream (lg. size)

Chop chipped beef into small pieces and put in bottom of slow cooker. Slice bacon in halves making 8 pieces. Wrap bacon around each piece of chicken, lay on top of chipped beef. Mix cream of mushroom soup and sour cream together. Pour over top of chicken. Cook on high 4 to 5 hours, stirring once or twice during cooking.