Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5                     Chicken breast halves-boned and skinned
  2        Tablespoons  Butter or margarine
  10 3/4        Ounces  Cream of chicken soup -- condensed--(or
                        cream of celery)
     1/2           Cup  Dry sherry
  1           Teaspoon  Tarragon or rosemary leaves
  1           Teaspoon  Worcestershire sauce
     1/4      Teaspoon  Garlic powder -- or garlic salt
  8             Ounces  Canned mushrooms -- drained

Preparation:

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. (I did on higher heat to speed things up. I added boiled potatoes and some paprik 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 can tell there is canned soup as base for sauce. This is delish!!!

Nutritional Information:

547 Calories (kcal); 33g Total Fat; (67% calories from fat); 9g Protein; 26g Carbohydrate; 74mg Cholesterol; 2490mg Sodium