Monday, December 5, 2011

Crockpot Savory Creamy Chicken Breasts

5 chicken breasts, halves, boned and skinned 2 tablespoons butter or margarine
10 3/4 ounces cream of chicken soup
1/2 cup celery
1/2 cup chicken broth
1 teaspoon tarragon or rosemary leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder or garlic
Salt to taste
1 8-ounce can mushrooms, drained

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 setting for 8 to 10 hours.
Servings: 5