Title: Baked Chicken Breasts-Crockpot
Categories: Chicken, Crockpot
Yield: 5 Servings

5 Boned and skinned chicken
-breast halves
1 lg Onion; diced
3 lg Baking potatoes; diced
2 tb Butter or margarine
2 cn Reduced fat cream of chicken
-soup; condensed
1/2 c Dry sherry
1 ts Tarragon
1 ts Worcestershire sauce
1/4 ts Garlic powder; or garlic
-salt
4 oz Canned mushrooms; drained

Rinse chicken breasts and pat dry; place in Crock-Pot. Add onion and
potatoes. 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.

Adapted by and edited for Mastercook by Brenda Adams, 8/97. Per serving:
266 Calories; 7g Fat (28% calories from fat); 24g Protein; 19g
Carbohydrate; 67mg Cholesterol; 662mg Sodium

Recipe by: Rival Crock-Pot Cooking

Posted to EAT-LF Digest by Betsy Burtis on Nov 20,
1998, converted by MM_Buster v2.0l.