| Baked Chicken Breasts
Categories: Poultry, Main Dish, Chicken, Slow Cooker, Crock Pot
4 - 6 chicken breast halves, boned, skinned
2 tablespoons of butter or margarine
one 10 3/4 ounce can of condensed cream of chicken soup or condensed cream of celery soup
1 cup of dry sherry
1 teaspoon of rosemary or tarragon leaves
1 teaspoon of Worcestershire sauce
1 teaspoon of garlic powder or garlic salt
8 ounces of canned mushrooms, drained |
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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. This recipe yields 4 to 6 servings.
Formatted for MC5 08-03-1999 by Joe Comiskey - joecomiskey@netzero.net
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