| | Directions | | Rinse 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 for 8-10 hours. |
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| Ingredients | | - |  | 5 boned and skinned chicken breast halves |
| - | | 2 tablespoons butter or margarine |
| - | | 1 can cream of celery soup |
| - | | 1/2 cup dry sherry or dry white wine |
| - | | 1 teaspoon tarragon or rosemary leaves |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1/4 teaspoon garlic powder |
| - | | 1 can mushrooms, drained (8 ounce) |
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