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Baked Chicken Breasts (Crockpot)
| Ingredients | |||
| 4-6 | each | chicken, breast halves, skinless if desired | |
| 2 | tablespoon | butter, or margarine, melted | |
| 10 3/4 | oz | cream of chicken soup, condensed | |
| 1/2 | cup | sherry, dry | |
| 1 | teaspoon | tarragon OR rosemary | |
| 1 | teaspoon | worcestershire sauce | |
| 1/4 | teaspoon | garlic powder | |
| 4 | oz | mushrooms, can, sliced, drained | |
Directions: | |||
| Rinse chicken breasts and pat dry; place in crockpot. Combine remaining ingredients and pour over chicken breasts. Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours. Makes 4 to 6 servings. Per serving (each breast half): 356 cal., 22 g fat, 683 mg sodium, 32 g protein, 7 g carbo., 110 mg chol. | |||
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