Creamy Chicken Stew - Kristen Williams

2-3 boneless skinless chicken breasts
1 bag baby carrots
3-4 potatoes, cubed
2 cans cream of chicken soup
1 can chicken broth
16 oz. sour cream
salt & pepper to taste
1/2 - 1 lb. bacon, diced and cooked (crisp)

Place chicken in the bottom of your crock pot. Cover with carrots and potatoes. Mix cream of chicken soup, chicken broth and sour cream until smooth. Add salt and pepper to taste and pour mixture over chicken & vegetables. Sprinkle crumbled bacon over the top and let cook for 8 - 10 hours on low. Mix every once in a while. About 1 -2 hours before you serve take two forks and shred the chicken into bite size pieces.