Chicken Breasts Supreme—Crock pot recipe (Robin B.)

I love to make this for dinner. You can start it after lunch and it will be done in time for dinner. I usually keep bacon and Swiss cheese frozen so I have the ingredients on hand. I usually don't bother with the chives and you can really serve it with any vegetable.

2 slices bacon 3 oz. sliced Swiss cheese (or shredded is fine)
3 boneless skinless chicken breasts (about 1 ½ lb.)
1 (4.5oz.) jar sliced mushrooms, drained
1 can condensed cream of chicken soup
1 Tbsp. chopped fresh chives
3 cups frozen broccoli florets
Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels and refrigerate. Reserve bacon drippings in skillet.
Add chicken breasts to bacon drippings in skillet; cook over medium-high heat for 3-4 minutes, until lightly browned, turning once. Transfer chicken to 4-to-6 quart slow cooker. Top with mushrooms. Spoon soup over mushrooms. Cover and cook on low for 3 to 4 hours. Top mixture in slow cooker with cheeses slices, sprinkle with chives. Crumble bacon over the top and increase heat to high; cook an additional 10-15 min. until cheese melts. Meanwhile, microwave broccoli until crisp-tender. Serve chicken and broccoli on a dish, with juices from slow cooker on top, if desired.