Baked Chicken Breasts-crockpot Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
5: Boned and skinned chicken breast halves,
1 large: Onion, diced
3 large: Baking potatoes, diced
2 tbsp: Butter or margarine,
2 can: Reduced fat cream of chicken soup, condensed
1/2 cup: Dry sherry,
1 tsp: Tarragon,
1 tsp: Worcestershire sauce,
1/4 tsp: Garlic powder, or garlic salt
4 ounce: Canned 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.
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.
Source from luhu.jp
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.
Source from luhu.jp