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

5 Chicken breast halves, boned
and skinned
2 tablespoon Butter, or marg
10 Three fourths ounce Cream of Celery soup,
condensed
One half cup Dry sherry
1 teaspoon Tarragon or rosemary leaves,
(I like rosemary)
1 teaspoon Worcestershire sauce
One fourth teaspoon Garlic powder, or garlic
salt
8 ounce Canned mushrooms, drained

Rinse chicken breasts and pat dry; place in CrockPot. 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 CrockPot Cooking

Posted mcrecipe, 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 MCRecipe Digest V1 #664 by Badams
adamsfmle@sprintmail.com on Jul 09, 1997