Baked Chicken Breasts in Crockery Pot

5 boned and skinned chicken breast halves
2 tbsp. butter or margarine
1 can cream of celery soup
1/2 cup dry sherry (or dry white wine)
1 tsp. tarragon or rosemary leaves

1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1 can mushrooms, drained (8 oz.)

Rinse chicken breasts and pat dry; place in Crockery Pot. 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.

Back to top of Crockery Pot Cooking

Cookbook Index


Leave a Reply

Your email address will not be published. Required fields are marked *