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Baked Chicken Breasts-Crockpot

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Chicken Crockpot


  • 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.