Baked Chicken Breasts Crockpot
8 boneless skinless chicken breast halves
2 tablespoons margarine
1 can cream of chicken soup, condensed
1 cup dry sherry
1 teaspoon dried tarragon -- (or rosemary)
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
4 ounces mushrooms, canned -- drained
Rinse chicken breasts and pat dry; place in Crock-Pot. In 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. |