Baked Chicken Breasts - Crockpot (To Die For!!)
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"Made with boneless, skinless chicken breast. Mixed cream of celery, salt, pepper, worcestershire sauce, garlic powder, onion powder, butter and a little chicken broth over low heat until smooth. Poured over chicken breast in baking dish and baked on 350 for about 30mins covered. Came out so YUMMY!!!!!! Served with rice, green beans and a roll. I didn't have all the required ingredients so I just used what I had. Wouldve made in the crockpot but I decided last min to make. Plan on trying in the crockpot soon though. " - alviniaYield: 5 Servings Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Chicken
85% would make again (reviews)
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Notes Baked Chicken Breasts - Crockpot (To Die For!!) Preparation
Rinse chicken breasts and pat dry; place in Crock-Pot. 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. (I did it on higher heat to speed things up. I added boiled potatoes and some paprika towards the end.)
For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with canned soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce. This is delish!!!
Adapted by Brenda Adams
NOTES : I think this could be made in oven or on top of stove. Hint: Rivals recipe called for 4 ounces of mushrooms, but I doubled the quantity. You could leave them out if you dont like mushrooms. I had no Cream of Chicken soup and subd Cream of Celery. It was soooooo goooood that I think Ill just stick with Celery in the future!
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Baked Chicken Breasts - Crockpot (To Die For!!) Reviews
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If I made this again I would add a little heat, touch of cayenne or red pepper flakes, and maybe some flour to thicken the sauce but certainly worth trying again.
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We loved this! Made it with thighs and used a regular sized carton of fresh mushrooms. Only used 1/4 cup sherry. And cream of celery soup. Turned out awesome!
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I used chicken thighs for this and also fresh mushrooms. Cooked it on slow cook for 8 hours. We really enjoyed the flavors and the chicken was not dry at all.
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Made with boneless, skinless chicken breast. Mixed cream of celery, salt, pepper, worcestershire sauce, garlic powder, onion powder, butter and a little chicken broth over low heat until smooth. Poured over chicken breast in baking dish and baked on 350 for about 30mins covered. Came out so YUMMY!!!!!! Served with rice, green beans and a roll. I didn't have all the required ingredients so I just used what I had. Wouldve made in the crockpot but I decided last min to make. Plan on trying in the crockpot soon though.
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Used lemon juice instead of sherry - very nice
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We made Stove Top stuffing and poured the juice and veggies over the stuffing. It was amazing. I used cream of mushroom soup instead and chopped up celery. Be sure to break up the chicken in the crockpot so it is moist and flavored throughout. Left out the rosemary.
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Doesn't get any better than this; kids and hubby love every time I make. I substitute a sweet white wine and a teaspoon of vanilla for the sherry...perfection!
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I followed the directions precisely, but my chicken came out dry and bland. None of my family cared for it and now I am trying to figure out what I can turn the left overs into.
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This was very easy to make. Even my picky 6 and 3 year old kids liked it.
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Delicious & super easy! We ate it w noodles; would also be great w potatoes or rice
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Excellent taste. I used leg quarters and baked them in the oven for 2 hours. Turned out great!
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I made this and it was kind of bland for me and my family.
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I made this with white wine rather than sherry and with cream of mushroom soup .... Delicious!! Also, baked in oven @ 350.
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Very good and very easy!
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Came out a little too salty for me, but my husband really liked it. Served over rice.
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Came out a little too salty for me, but my husband really liked it. Served over rice.
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Excellent . I doubled the ingredients to make more gravy and cooked it in the oven at 350 for 1 and 1/2 hours. Used brown rice. Also made a green bean casserole to go with it. My husband loved it!!
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This was very good and so simple...fresh rosemary adds so much flavor. Added carrots and celery.
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