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

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

Yield:
5 Servings

Categories:
Crockpot




Ingredients:





     5    Chicken breast halves, boned


          -and skinned


     2 tb Butter, or marg


10 3/4 oz Cream of Celery soup,


          -condensed


   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


          -salt


     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


 delish!!!


 


 Adapted by and edited for Mastercook by Brenda Adams


 adamsfmle@sprintmail.com>


 


 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