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.

Crock-Pot Baked Chicken Breasts

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 tarragon or rosemary leaves

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1 (8 ounce) can mushrooms, drained

1. Rinse chicken breasts and pat dry; place in Crock-Pot.
2. 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.

Serves 6.