Baked chicken breasts-crockpot

Yield: 5 Servings

Measure Ingredient
5 Boned and skinned chicken breast halves
1 large Onion; diced
3 larges Baking potatoes; diced
2 tablespoons Butter or margarine
2 cans Reduced fat cream of chicken soup; condensed
½ cup Dry sherry
1 teaspoon Tarragon
1 teaspoon Worcestershire sauce
¼ teaspoon Garlic powder; or garlic salt
4 ounces Canned mushrooms; drained

Rinse chicken breasts and pat dry; place in Crock-Pot. Add onion and potatoes. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.

Adapted by and edited for Mastercook by Brenda Adams, 8/97. Per serving: 266 Calories; 7g Fat (28% calories from fat); 24g Protein; 19g Carbohydrate; 67mg Cholesterol; 662mg Sodium Recipe by: Rival Crock-Pot Cooking Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Nov 20, 1998, converted by MM_Buster v2.0l.

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