Ingredients
- 2 - 3 whole chicken breasts, halved, and only partially thawed.
- 1 can cream of chicken soup
- 2 Tbsp. of butter
- 1/2 cup dry cooking sherry
- 1 tsp. tarragon or rosemarie
- 1 tsp. Worcestershire sauce
- 1/4 tsp. garlic powder
- 1 4 oz. can of mushrooms, drained
Directions
Rinse partially thawed chicken breasts and pat dry. Place in the bottom of the crockpot.
In a saucepan on the stove, combine the remaining ingredients, except for the mushrooms. Heat until smooth and hot. Pour over the chicken breasts and cook on low for 5 - 7 hours. Add the mushrooms in the last hour. Leaving the chicken breasts partially thawed lets them cook nicely and not become too dried out.
This makes a great company dish.
By Louise
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