Ingredients

4 chicken breast halves to 6 boned, skinned
2 Tbsp. butter or margarine
1 can condensed cream of chicken soup 10 3/4 oz. or condensed cream of celery soup
1/2 C. dry sherry
1 tsp. rosemary or tarragon leaves
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder or garlic salt
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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)