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Baked Chicken Breasts
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Slow Cooker
Cuisine: American
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5

Amount Per Serving
Calories 415
% Daily Value**
Total Fat 24g
Saturated Fat 9g
Unsaturated Fat 4g
Cholesterol 206mg
Sodium 499mg
Total Carbohydrate 5g
Dietary Fiber 0g
Sugars 2g
Protein 40g
Vitamin A  5%Vitamin C  1%
Calcium  4%Iron  11%
Potassium  38%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Chicken Breasts

Recipe Tags: Poultry Recipes

Date Added: August 04, 2018


1 Teaspoon Worcestershire Sauce
1/2 Cup Dry Sherry
5 Chicken Breasts halves boned and skinned
8 Ounces Mushrooms canned drained
2 Tablespoons Butter or margarine (replace with what?)
10 3/4 Ounces Cream Of Chicken Soup condensed (or Crm of
1 Teaspoon Tarragon or rosemary leaves (I like rosemary)
1/4 Teaspoon Garlic Powder or garlic salt
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1. Rinse chicken breasts and pat dry; place in Crock-Pot.

2. In a saucepan, combine remaining ingredients and heat until smooth and hot.

3. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.

4. (I did it on higher heat to speed things up.

5. I added boiled potatoes and some paprika towards the end).

6. For the first time ever, I used those frozen boneless skinless bags of chicken.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Mushroom, MSG, Poultry, Sulfites, Malt, Garlic, Alcohol allergies.
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