This is a print preview of "Baked Chicken Breasts Crockpot (To Die For!!)" recipe.

Baked Chicken Breasts Crockpot (To Die For!!) Recipe
by Global Cookbook

Baked Chicken Breasts Crockpot (To Die For!!)
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  Servings: 5

Ingredients

  • 5 x Chicken breast halves, boned and skinned
  • 2 Tbsp. Butter, or possibly marg
  • 10 3/4 ounce Cream of Celery soup, condensed
  • 1/2 c. Dry sherry
  • 1 tsp Tarragon or possibly rosemary leaves, (I like rosemary)
  • 1 tsp Worcestershire sauce
  • 1/4 tsp Garlic pwdr, or possibly garlic salt
  • 8 ounce Canned mushrooms, liquid removed

Directions

  1. Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan,combine remaining ingredients and heat till smooth and warm. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hrs. (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 frzn 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 can't tell there is canned soup as base for sauce. This is delish!!!
  2. NOTES : I think this could be made in oven or possibly on top of stove. Hint: Rival's recipe called for 4 ounces of mushrooms, but I doubled the quantity. You could leave them out if you do not like mushrooms. I had no Cream of Chicken soup and sub'd Cream of Celery. It was soooooo goooood which I think I'll just stick with Celery in the future!!