Ready in 45 minutes
Try this Baked Chicken Breasts - Crockpot (To Die For!!) recipe, or contribute your own.
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!
Carinelimbb 1y agoCook for 8 to 10 hours? Too long
shinygurl76 2y agome 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!
MleighC 2y agoIn my family of 6, no one liked this.
nvrgivnin 2y agoVery good. Just didn't add mushrooms. And can no longer add tarragon because I was allergic. But other than that chicken was very tasty
timgraham1 2y agoI 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.
nvrgivnin 2y agoEveryone 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.
pwrpufgirlz 2y agoI 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!
faithblock 3y agoLoved it!
reneegraves 3y agoGreat 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!
abhughes 3y agoI 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.