Baked Chicken Breasts (Crock Pot)

"The cream of chicken soup and sherry gives this a buttery taste"
 
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photo by Sassy J photo by Sassy J
photo by Sassy J
photo by lets.eat photo by lets.eat
Ready In:
192hrs 15mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Rinse chicken and pat dry with paper towels.
  • Place in crock pot. In a saucepan combine remaining ingredients and mix until smooth and hot. Pour over chicken breasts. Cover and cook on low 8-10 hours.

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Reviews

  1. The chicken was exceptionally moist and tender. I think there was a tad too much rosemary for me and I love rosemary. Or perhaps I didn't like it with the Worcestershire sauce..I don't know, but the sauce was a tad too strong for me. I used fresh mushrooms and added a bit of chopped onion I had to use up. I sauteed both in the butter before adding the other sauce ingredients. I served it over buttered egg noodles and it was a comforting meal.
     
  2. Wonderfully delicious, tender chicken. The sauce was well-flavored and good over rice. Loved this no-fuss meal.
     
  3. From Edna I have NOT made this recipe or ever tasted it, but, I can wait until I do. THANKS; I will be back.
     
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