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Try this Baked Chicken Breasts-Crockpot recipe, or contribute your own. "Baked" and "Slow cook" are two of the tags cooks chose for Baked Chicken Breasts-Crockpot.
"I found a sub for the Sherry for those who either don't have it or don't want liquor in the sauce.
1/4 cup of cider vinegar plus 1/4 cup of water. "- spaige
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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
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spaige 9 months agoI found a sub for the Sherry for those who either don't have it or don't want liquor in the sauce. 1/4 cup of cider vinegar plus 1/4 cup of water.
lady_laura 1 year agoJust made this dish two nights ago just with potatoes and onions a great dinner