Baked Chicken Breasts-Crockpot
- 5 Boned and skinned chicken
- -breast halves
- 1 lg Onion; diced
- 3 lg Baking potatoes; diced
- 2 tb Butter or margarine
- 2 cn Reduced fat cream of chicken
- -soup; condensed
- 1/2 c Dry sherry
- 1 ts Tarragon
- 1 ts Worcestershire sauce
- 1/4 ts Garlic powder; or garlic
- -salt
- 4 oz Canned mushrooms; drained
Rinse chicken breasts and pat dry; place in Crock-Pot. Add onion and
potatoes. 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.
Adapted by and edited for Mastercook by Brenda Adams, 8/97. Per serving:
266 Calories; 7g Fat (28% calories from fat); 24g Protein; 19g
Carbohydrate; 67mg Cholesterol; 662mg Sodium
Recipe by: Rival Crock-Pot Cooking
Posted to EAT-LF Digest by Betsy Burtis on Nov 20,
1998, converted by MM_Buster v2.0l.
potatoes. 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.
Adapted by and edited for Mastercook by Brenda Adams, 8/97. Per serving:
266 Calories; 7g Fat (28% calories from fat); 24g Protein; 19g
Carbohydrate; 67mg Cholesterol; 662mg Sodium
Recipe by: Rival Crock-Pot Cooking
Posted to EAT-LF Digest by Betsy Burtis
1998, converted by MM_Buster v2.0l.
