| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Crockpot | 5 | Servings | |
INGREDIENTS
| 5 | Boned and skinned chicken | |
| breast halves | ||
| 1 | Onion, diced | |
| 3 | Baking potatoes, diced | |
| 2 | T | Butter or margarine |
| 2 | Reduced fat cream of chicken | |
| soup condensed | ||
| 1/2 | c | Dry sherry |
| 1 | t | Tarragon |
| 1 | t | Worcestershire sauce |
| 1/4 | t | Garlic powder, or garlic |
| salt | ||
| 4 | oz | Canned mushrooms, drained |
INSTRUCTIONS
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 <ebburtis@ix.netcom.com> on Nov 20, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s holding your atoms together”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 366
Calories From Fat: 102
Total Fat: 11.4g
Cholesterol: 59.2mg
Sodium: 1100mg
Potassium: 981.9mg
Carbohydrates: 30g
Fiber: 3.6g
Sugar: 3.4g
Protein: 29g