Stroganoff is a favorite in my household but because too much beef can cause inflammation, we try to limit our intake. This is a similarly flavored meal with the wonderful addition of bacon! I use reduced-fat cream cheese as well as the healthy version of the soup. This keeps the calories reasonable.

Ingredients

• 1 lb. chicken breasts
• 6 strips of bacon cooked and diced
• 2-3 garlic cloves minced
• 1 packet dry ranch dressing mix
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 cup sour cream
• ½ teaspoon of pepper
• ½ cup water
• 8 oz spaghetti cooked

Instructions

• Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
• In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
• Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
• When about 15 minutes are left, cook and drain spaghetti as directed on package.
• Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.