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Paleo BBC: Beef Bacon Chicken – Gluten Free

June 30, 2013


This recipe is paleo with low carb options. In the photos below I use cream of mushroom soup so mine for this particular dinner party was not paleo or gluten free. There are other options as well. It’s simple to make this a roulade, more akin to chicken cordon bleu too.


First things first, if you don’t eat gluten you must be careful what you choose to cook with. We all know this. And if you’re Paleo you have to be even more careful. Cream of mushroom soup has gluten but alternatives can be made by you industrious types.  My mom does it all the time, she makes a Paleo and Gluten Free cream of mushroom soup.  I’ll have to get her recipe and post it soon. That said, we’ll be using chicken broth in today’s recipe in place of the soup.  It’s all about moisture and flavor. This recipe is so chock full of both that you won’t miss the creaminess.


This recipe or variations thereof, has been called many things in many different places. It’s also known as coronation chicken, party chicken, and continental chicken. I simplified it and called it what it is: Beef Bacon Chicken. Let’s get started!





  • 6 Chicken Breasts, rib meat, skin and bones removed (save these for your stock!)
  • 6 slices of nitrite free bacon, uncured if you prefer
  • 1 Jar of dried beef
  • 2 cups of chicken stock
  • Salt and pepper to taste
  • 1 pt fresh button mushrooms, sliced


Optional (omit chicken stock, use instead)

  • 1 can cream of mushroom soup
  • ½ cup sour cream
  • 1 packet onion soup mix




  • Slow Cooker




Bacon Wrapped Around Chicken

Normal Prep:

Wrap each chicken breast in one slice of bacon. The entire surface does not need to be covered. Place the wraps in the bottom of your slow cooker. Add your sliced mushrooms over and around the chicken. Cover chicken and mushrooms with a layer of dried beef. Pour in your chicken stock and pop the lid on. Set for low 8 hours and it’s done when you get home from work!


Beef Layered on Chicken


Fancy Roulade prep:


Place each of your chicken breasts in a gallon zip top bag and pound thin with the bottom of a heavy drinking glass or a meat tenderizer (smooth side, please) and pound to a quarter inch thickness. The bag prevents raw chicken from spattering all over your kitchen. Just remember to get ALL the air out of the bag before pounding away. If not, the bag with pop and you’ll have raw chicken all over your kitchen.  See where I’m going with this? Now, place a slice of dried beef, or two if your chicken breasts are gigantic, in the center of your chicken breast and roll up. Wrap each roll with a slice of bacon. No need to secure the bacon just put the loose end side down on the bottom of your slow cooker crock. Now proceed as above.


Non-Paleo or Gluten Free Option: (pictured)Soup and Cream Layer


Instead of chicken broth (or homemade stock) you can use 1 can of cream of mushroom soup and ½ cup of sour cream mixed together. This adds a nice creaminess and gives you a sauce to serve over the chicken.  For even more flavor, mix in a packet of onion soup mix with your mushroom sour cream concoction – omit the salt and pepper.




When I took the photos for this recipe I was cooking for a crowd and used the soup/sour cream method since I was the only one doing paleo. I ate so little of the sauce it didn’t really bother me.


 Finished Beef Bacon Chicken


6 Comments leave one →
  1. July 3, 2013 9:33 PM

    That looks absolutely YUMMY! I will be trying this soon!

  2. July 5, 2013 2:24 PM

    Thanks for stopping by my blog. Oh this has given me such an idea! I like looking at lovely recipes like this and adapting them to low calorie. I will have to pin this one.

  3. August 29, 2013 8:44 AM

    That looks HEAVENLY!

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