Ingredients:
2-3 whole chicken breasts, halved
2 tbsp butter or margarine, melted
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup dry sherry
1 tsp leaf tarragon or leaf rosemary
1 tsp Worcestershire sauce
1/4 tsp garlic powder
1 can (4 oz.) sliced mushrooms, drained

How to make this recipe:
Rinse chicken breasts and pat dry; place in Crock-Pot. Combine remaining ingredients and pour over chicken breasts.

Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours. Prep time: 10 minutes

Serves 4 to 6

Recipe from: Sue