Ingredients
- 6 chicken
- 10 3/4 oz cream of chicken soup
- 1/2 cup sherry
- 4 oz mushrooms
- 2 tablespoon butter
- 1 teaspoon worcestershire sauce
- 1 teaspoon tarragon
- 1/4 teaspoon garlic powder
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.
