Baked chicken breasts-crockpot
5 Servings
Ingredients
| Quantity | 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 |
Directions
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.