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.
Ingredients
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6 chicken breasts
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1 can cream of chicken soup (10 3/4 ounce can)
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1/2 cup dry sherry
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1 teaspoon dried rosemary
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1 teaspoon dried tarragon
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1 teaspoon Worcestershire sauce
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1/4 teaspoon garlic powder
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1 can sliced mushrooms, drained (4 ounce can)
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