Chicken with Bacon Gravy

1 1/2 lbs. boneless skinless chicken breasts

1/4 tsp. pepper

1 tsp. dried thyme

1 tsp. minced garlic

6 slices bacon, cooked and crumbled

2 chicken gravy dry mix packets

1-1/4 cup water

2/3 cup heavy cream (add at the end)

Add the chicken to the slow cooker. Sprinkle over the pepper, thyme, garlic and bacon.

In a small bowl mix together the gravy mix packets and the 1-1/4 cup water until smooth. Pour the gravy over the chicken.

Cover and cook on high for 3.5 hours or on low all day.

When the cooking time is done, add the heavy cream. Shred the chicken with 2 forks and give everything a gentle stir until the gravy and the cream are mixed.

—kwc—

Here’s a breakfast casserole that sounds good and easy. If you want you can brown the sausage and beat the eggs the night before and assembly will only take about five minutes the next morning.

It only calls for a ½ teaspoon of hot sauce. Why bother? I’d probably add Sriracha instead of Tabasco because I like it better. Or if you don’t like spicy just leave it out. A small can of green chilis might be good too. Just put them on top of the cooked sausage.