2 10-¾ ounces canned cream of chicken soup, or condensed Cream of Celery soup
½ -cup Dry sherry
1-teaspoon tarragon or rosemary leaves — (I like rosemary)
1-teaspoon Worcestershire sauce
¼-teaspoon garlic powder or garlic salt
8 ounces 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. (I did it on higher heat to speed things up. I added boiled potatoes and some paprika towards the end.
For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce. This is delish!!!
Adapted by and edited for Mastercook by Brenda Adams