Baked Chicken Breasts


6 boneless, skinless chicken breast halves
2 tbsp. butter, melted
1 can cream of chicken soup
1/2 c. dry sherry
1 tsp. dried tarragon or dried rosemary
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
4 oz. sliced mushrooms

Rinse chicken breasts and pat dry; place into crockpot.  Combine remaining ingredients and pour over chicken breasts.  Cover and cook on low for 8-10 hours, or on high for 4-5 hours.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: