Baked Chicken Breasts-Crockpot

Category: Main Dish

Cuisine: American

☆☆☆☆

2 reviews 
Ready in 45 minutes

Ingredients

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


Directions

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 <ebburtis@ix.netcom.com> on Nov 20, 1998,

Reviews

☆☆☆☆☆

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
☆☆☆☆

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

lady_laura

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