Ingredients

5 chicken breast halves boned and skinned
2 Tbsp. butter or margarine
10 3/4 oz. Cream of Chicken soup
1/2 C. dry sherry
1 tsp. tarragon or rosemary leaves
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder or garlic
8 oz. canned mushrooms drained

Cooking Instructions

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.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)