Baked Chicken Breasts-Crockpot

Baked Chicken Breasts-Crockpot

Ready in 1 hour

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

Top-ranked recipe named "Baked Chicken Breasts-Crockpot"

4 avg, 2 review(s) 100% would make again

Ingredients

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2 cn Reduced fat cream of chicken soup
2 tb Butter or margarine
1 lg Onion; diced
3 lg Baking potatoes; diced
4 oz Canned mushrooms; drained
5 Chicken, boned and skinned
1/2 c Dry sherry
1 ts Tarragon
1 ts Worcestershire Sauce
1/4 ts Garlic powder; or garlic

Original recipe makes 5

Servings  

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,

Verified by stevemur
Calories Per Serving: 1204 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 1 year ago
Just made this dish two nights ago just with potatoes and onions a great dinner
lady_laura 1 year ago
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