Baked Chicken Breasts

5 boned and skinned chicken breast halves
1 large onion; diced
3 large baking potatoes; diced
2 tbsp butter or margarine
2 can reduced fat cream of chicken soup; condensed
1/2 cup dry sherry
1 tsp tarragon
1 tsp worcestershire sauce
1/4 tsp garlic powder; or garlic salt
4 oz canned mushrooms; drained

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.

Yield: 5 Servings
Recipe Source: Rival Crock-Pot Cooking