Baked Chicken Breasts - Crockpot (To Die For!!)

Baked Chicken Breasts - Crockpot (To Die For!!)

Ready in 45 minutes
70 review(s) averaging 4. 83% would make again

Top-ranked recipe named "Baked Chicken Breasts - Crockpot (To Die For!!)"

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Try this Baked Chicken Breasts - Crockpot (To Die For!!) recipe, or contribute your own. "Baked" and "Slow cook" are two tags used to describe Baked Chicken Breasts - Crockpot (To Die For!!).

"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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5 Chicken breast halves, boned
2 tb Butter; or marg
10 3/4 oz Cream of Celery soup,
1/2 c Dry sherry
1 ts Tarragon or rosemary leaves,
1 ts Worcestershire Sauce
1/4 ts Garlic powder; or garlic
8 oz mushrooms; drained

Original recipe makes 5 Servings



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!

Verified by stevemur



Calories Per Serving: 284 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Cook for 8 to 10 hours? Too long
Carinelimbb 12 months ago

me my husband and my 3 kids loved this recipe used the extra sauce as gravy on mashed potatoes. smelled wonderful while cooking in the crock pot, I'll be making this again without a doubt!
shinygurl76 1 year ago

In my family of 6, no one liked this.
MleighC 1 year ago

Very good. Just didn't add mushrooms. And can no longer add tarragon because I was allergic. But other than that chicken was very tasty
nvrgivnin 1 year ago

I used the 4 ounces of mushrooms like the original recipe recommended and those were plenty for my taste. Simple recipe, the chicken was moist and flavorful. The Cream of Celery Soup and the sherry definitely combine for a different taste, yet the chicken was delicious.
timgraham1 1 year ago

Everyone loved this. First time my son at chicken and enjoyed for the first time! Added the potatoes and no mushrooms. Still amazing! Just wish I made more for lunch tomorrow.
nvrgivnin 1 year ago

I also forgot to add that I cooked on low for 5-6 hours and in the last hour bumped to high and took the lid off. This allowed the chicken to stay moist (if yours turns out dry then you've overcooked them) and thickened the sauce. So delicious!
pwrpufgirlz 2 years ago

Loved it!
faithblock 2 years ago

Great with cream of mushroom.Doubled sauce part of recipe for more sauce! Served over rice.Family loved it. I Was short of time, so I did a stovetop version. Worked fantastic!
reneegraves 2 years ago

I used leftover rotisserie chicken, chopped celery, fresh rosemary and cream of chicken soup to the rest of the recipe and it's awesome. Great go to recipe for busy families.
abhughes 2 years ago

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