Crock Pot Garlic Bacon Chicken & Couscous

5-6 Boneless, skinless chicken breasts (I cut them in half)

1 (3-oz) package precooked bacon bits (not artificial)

1 can roasted garlic cream of mushroom soup

1 can cream of mushroom soup

1 cup sour cream

½ cup flour

Place chicken in slow cooker. Mix all remaining ingredients together well and pour over chicken. Cook on low for 6-8 hours. Serve over egg noodles, rice or couscous.

If Freezing: Place chicken in gallon-size freezer bag. Pour sauce mixture over chicken. Seal and freeze.

Basic Couscous
1 garlic glove, finely minced or pressed
1/4 cup onion, minced
1 tsp. olive oil
1/4 tsp. salt
1 cup couscous
1 1/3 cup chicken broth
1/4 cup finely grated parmesan cheese
salt and pepper to taste

Heat garlic, onion, and salt in sauce pan with olive oil over medium heat. Stir and cook until onion becomes translucent (about 2-4 minutes). Add couscous, toss until couscous is coated. Cook, stirring often, until some of the grains are just beginning to brown, about 3 minutes.
Meanwhile, in a separate sauce pan (or in the microwave) heat broth, bringing to a boil. Once couscous has begun to brown and get toasted, remove from heat. Carefully pour hot broth over couscous, quickly stir to combine, and place lid on saucepan. Let set for 5 minutes. When 5 minutes is up, fluff with a fork and throw in parmesan (and S&P to taste). Serves 4.