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<blockquote data-quote="moreluck" data-source="post: 86086" data-attributes="member: 1246">Crockpot Baked Chicken Breasts&nbsp;&nbsp;5 Chicken breast halves, boned 1 ts Tarragon or rosemary leaves2 tb Butter, or marg 1 ts Worcestershire sauce 10 3/4 oz Cream of Celery soup,1/4 ts Garlic powder, or garlic 1/2 c Dry sherry 8 oz Canned mushrooms, drained &nbsp;InstructionsRinse chicken breasts and pat dry; place in Crock-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. (I did iton higher heat to speed things up. I added boiled potatoes and some paprika towards the end.) For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with canned soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce. This is delish!!!</blockquote>

[QUOTE="moreluck, post: 86086, member: 1246"] Crockpot Baked Chicken Breasts 5 Chicken breast halves, boned 1 ts Tarragon or rosemary leaves 2 tb Butter, or marg 1 ts Worcestershire sauce 10 3/4 oz Cream of Celery soup, 1/4 ts Garlic powder, or garlic 1/2 c Dry sherry 8 oz Canned mushrooms, drained InstructionsRinse chicken breasts and pat dry; place in Crock-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. (I did iton higher heat to speed things up. I added boiled potatoes and some paprika towards the end.) For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with canned soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce. This is delish!!! [/QUOTE]

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