Slow-Cooker Smothered Chicken with Bacon

Prep Time

Total Time





  • 8 slices Oscar Mayer Center Cut Bacon, cut into 1-inch pieces
  • 2 onions, cut lengthwise in half, then sliced crosswise
  • 1/3 cup flour
  • 1/2 teaspoon pepper
  • 1-1/4 cups fat-free reduced-sodium chicken broth
  • 8 bone-in skinless chicken thighs (2-1/2 lbs.)
  • 4 cups egg noodles, uncooked
  • 1 tub 7.5 oz. Philadelphia Cream Cheese Spread
  • 2 tablespoons milk
  • 1/2 teaspoon garlic powder
  • 2 Tbsp. chopped fresh parsley
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  1. Cook and stir bacon in large skillet on medium heat until crisp.  Remove bacon from skillet with slotted spoon; drain on paper towels.  Drain all but 2 Tbsp. drippings from skillet.  Add onions to reserved drippings; cook 15-18 min. or until golden brown, stirring occassionally and adding flour, pepper and half the bacon to the skillet for the last minute.  Whisk in broth until blended.  (Onion mixture will be thick)
  2. Add Chicken to Slow Cooker; cover with onion micture.  Cook on LOW 4 to 5 hours or on HIGH for 2 to 3 hours.  About 15 minute before ready to serve, cook noodles as directed on the package, amitting salt.  
  3. Drain noodles; place on platter.  Top with chicken, reserving onion mixture in Slow Cooker.  Mix cream cheese spread, milk and garlic powder until blended.  Add to onion mixture; mix well.  Spoon over chicken; top with parsley and remaining bacon.  
  4. Enjoy!
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