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Rating: 5/5 (1 vote cast)

Meal Type: Dinner

Prep Time: 15 min.

Cooking Time: 9 hours and 10 min.

Total Time: 9 hours and 25 min.

Cook Method: Slow Cooker

Cuisine: American

Serving Size: 5 - Change

Nutritional Facts

Servings Per Recipe: 5

Amount Per Serving

Calories 435

% Daily Value**

Total Fat 26g

40%

Saturated Fat 9g

14%

Unsaturated Fat 5g

Cholesterol 212mg

71%

Sodium 644mg

27%

Total Carbohydrate 6g

Dietary Fiber 1g

Sugars 2g

Protein 40g

Vitamin A 7%

Vitamin C 1%

Calcium 4%

Iron 13%

Potassium 38%

Vitamin E 6%

** 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 - Crockpot

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Poultry Recipes

Date Added: July 17, 2009

Ingredients:

1 Teaspoon Worcestershire Sauce

1/2 Cup Dry Sherry

5 Chicken Breasts halves boned and skinned

2 Tablespoons Butter or marg

10 3/4 Ounces Cream Of Celery Soup condensed

1 Teaspoon Tarragon or rosemary leaves (I like rosemary)

1/4 Teaspoon Garlic Powder or garlic salt

8 Ounces Mushrooms canned drained

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Directions:

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.

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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, Celery allergies.


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