Savory Creamy Chicken Breasts – Crockpot

  • 5 chicken breasts, halves, boned and skinned
  • 2 tablespoons butter or margarine
  • 10 3/4 ounces cream of chicken soup (or homemade cream of anything soup)
  • 1/2 cup celery
  • 1/2 cup chicken broth
  • 1 teaspoon tarragon or rosemary leaves
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder or garlic
  • Salt to taste
  • 1 8-ounce can mushrooms, drained

This recipe makes 5 servings.

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.

Creamy Crockpot Chicken on Rice

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Comments

  1. Paula says

    I made this last night using my own recipe for gf cream of anything soup (love that name!) and it turned out delicious! I’m thinking this would work really well for pork, too. Also, I threw in a couple cut up carrots in about an hour before we were ready to eat and it looked quite pretty. Thank you for the recipe!

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