In a large skillet, cook bacon over medium-low heat until some of the fat is rendered. Be sure bacon is still pliable and not crisp. Drain on paper towels.
Wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crock-pot.
In medium bowl, combine condensed soup, sour cream, flour, salt, and pepper. Mix with wire whisk to blend. Pour over chicken.
Cover crock-pot and cook on low for about 7 hours until chicken and bacon are thoroughly cooked. Internal temp for the chicken should be 160-170°F.
Serve warm over bread, rice, couscous, wide egg noodles, or mashed potatoes.