by 
owensgrad
ANSWERS: 2
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5 boned and skinned chicken breast halves 1 large onion; diced 3 large baking potatoes; diced 2 tablespoon butter or margarine 2 can reduced fat cream of chicken soup; condensed 1/2 cup dry sherry 1 teaspoon tarragon 1 teaspoon Worcestershire sauce 1/4 teaspoon 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.
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