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

| Next >>

Title: Baked Chicken Breasts - Crockpot (To Die For!!)
Yield: 5 Servings
Categories: Crockpot


5 Chicken breast halves, boned
-and skinned
2 tb Butter, or marg
10 3/4 oz Cream of Celery soup,
1/2 c Dry sherry
1 ts Tarragon or rosemary leaves,
-(I like rosemary)
1 ts Worcestershire sauce
1/4 ts Garlic powder, or garlic
8 oz Canned mushrooms, drained

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 iton 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

Adapted by and edited for Mastercook by Brenda Adams>

Source: Rival Crock-Pot Cooking

Posted mc-recipe, 8/14/96 and 7/9/97

NOTES : I think this could be made in oven or on top of stove. Hint:
Rival's recipe called for 4 ounces of mushrooms, but I doubled the
quantity. You could leave them out if you don't like mushrooms. I had no
Cream of Chicken soup and sub'd Cream of Celery. It was soooooo goooood
that I think I'll just stick with Celery in the future!!
Recipe by: Rival and Brenda Posted to MC-Recipe Digest V1 #664 by Badams
on Jul 09, 1997