Amount
Ingredient
Preparation



5
each
chicken

breast, halves, boneless, skinless



2
tablespoons
butter

or margarine



10 3/4
ounces
soup, cream of chicken

or celery soup, condensed, can



1/2
cup
sherry

dry



1
teaspoon
tarragon

or rosemary leaves



1
teaspoon
worcestershire sauce





1/4
teaspoon
garlic

powder, or garlic salt



8
ounces
mushrooms

canned, drained

 Rinse chicken breasts and pat dry, place in crockpot.  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 1 hours.  

Note:  You can add boiled potatoes and some paprika towards the end