Slow Cooker Chicken Breasts Recipe

  • 6 chicken breasts
  • 1 can cream of chicken soup (10 3/4 ounce can)
  • 1/2 cup dry sherry
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried tarragon
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1 can sliced mushrooms, drained (4 ounce can)
Place chicken breasts in slow cooker. In a saucepan, combine remaining ingredients. Heat until smooth and hot but not boiling. Pour over chicken. Cover and cook on low 8 hours. Serve over rice or noodles if desired. Serves 6.

VARIATION: For a thicker sauce, remove chicken and keep warm. Combine 2 tablespoons cornstarch with 2 tablespoons cold water; stir into sauce. Cook on high until thickened and bubbly, about 25 minutes.

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