A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Creamy Slow Cooker Baked Chicken Breasts With Mushrooms And Potatoes
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- #37375
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
5 boned and skinned chicken breast halves
1 large onion, diced
3 large baking potatoes, diced
2 tablespoons butter or margarine
2 cans (10.75 ounce size) reduced fat cream of chicken soup
1/2 cup dry sherry
1 teaspoon tarragon
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder or garlic salt
1 can (4 ounce size) mushrooms, drained
directions
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.
added by
03chili
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
369 calories, 8 grams fat, 35 grams carbohydrates, 32 grams protein per serving.
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reviews & comments
August 25, 2013
Very tender chicken. Makes a lot of sauce so I'd use one less can of soup.
November 2, 2006
Easy and excellent!
January 24, 2006
This was very tasty. The only improvement I think that could possibly b made,is to thicken the juices at the end of cooking to make more of a 'sauce'.