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Baked Chicken Breasts-Crockpot

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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

Yield: 5 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Chicken

(4, 2) 100% would make again (reviews)

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Verified by stevemur

Servings          
Original recipe makes 5
2 cnReduced fat cream of chicken soup
2 tbButter or margarine
1 lgOnion; diced
3 lgBaking potatoes; diced
4 ozCanned mushrooms; drained
5 Chicken, boned and skinned
1/2 cDry sherry
1 tsTarragon
1 tsWorcestershire Sauce
1/4 tsGarlic powder; or garlic

Baked Chicken Breasts-Crockpot Preparation

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 on Nov 20, 1998,

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  • photo by lady_laura lady_laura

    • Calories Per Serving: 1204
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    Baked Chicken Breasts-Crockpot Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    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.
    3 months, 4 days, 7 hours, 21 minutes ago
    Just made this dish two nights ago just with potatoes and onions a great dinner
    10 months, 1 days, 8 hours, 2 minutes ago

    Tags

    1. Slow cook
    2. Baked
    3. Chicken
    4. Cream
    5. Garlic
    6. Butter
    7. Onion
    8. Potato
    9. Sherry
    10. Tarragon
    11. Mushrooms

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