Step 1

In a small mixing bowl or shallow dish, combine the flour, breadcrumbs, salt and pepper. Dredge the chicken cutlets in the flour, push down on them to make sure they are well coated. Set aside.

Step 2

In a nonstick skillet, cook the cut bacon over medium heat until crispy and all the fat has rendered out. Remove the bacon using a slotted spoon, reserving the bacon fat. Add the vegetable oil to the pan with the bacon fat and heat over medium high.

Step 3

Cook the dredged chicken in the vegetable oil and bacon fat for 2 minutes each side, working in batches. Set aside.

Step 4

To the slow cooker add the chicken stock, beef stock paste, half and half, worcestershire sauce, onion powder, granulated garlic, poultry seasoning and corn starch and whisk together. Add the cooked chicken cutlets and bacon. Cook on high heat for 3-4 hours or until the sauce has thickened. Garnish with fresh parsley and enjoy.