White Wine Slow Cooking Sauce

This week's featured recipe is much more freezer friendly. I will be the first person to admit that making four chicken pot pies to freeze is a little difficult if you do not already own a deep freezer. This week's recipe is a sauce to be used in the slow cooker. When you are ready to use, thaw the sauce and pour it over 4-6 chicken breast in a slow cooker. Thus, you only need room in your freezer for three "sauces."

Grocery List for 4 Sauce Mixtures:
Four Onions
4 - 4oz cans of mushrooms
1 package of Turkey Bacon
Salt and Pepper
4 cans of Cream of Chicken Soup
1 Bottle of White Wine (I went cheap on this. $2.99 Aldi)
8 teaspoons Italian Seasoning
8 teaspoons minced garlic
Chicken Breast

1. Cook all the bacon. Cut into small pieces.
2. Set up four containers. Three will go in the freezer.  In each container, crumble the bacon, aproximately five strips in each container.  Continue to add to each container 1 chopped onion, 1 can of mushrooms drained, 1 can of cream of chicken soup, 1 cup of wine, 2 teaspoons Italian seasoning, 2 teaspoons minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir.
3. Continue with the directions to cook one batch and freeze the others till ready to cook.
4. Rinse 4-6 chicken breast and pat dry. Rub with a little salt and pepper and place into a slow cooker. Pour sauce directly on top. Cook on low for 8 hours or 3.5 hours on high.