Crock-Pot Baked Chicken Breasts
Toss the ingredients into your Crock-Pot or slow cooker in the morning and come home to a delicious, ready-to-eat entrée that evening. Serve this tasty dish with rice or noodles.
6 boned and skinned chicken breast halves
2 tablespoons butter or margarine
1 (10.75-ounce) can condensed cream of celery soup
1/2 cup dry sherry
1 teaspoon dried tarragon or rosemary leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 (8-ounce) can 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.
Makes 6 servings.