Ingredients for Baked Chicken Breasts Crock Pot
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 2 tablespoons butter
- 10.75 oz can condensed cream of chicken soup
- 1/4 cup dry sherry
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- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Baked Chicken Breasts Crock Pot
- Rinse 4 boneless, skinless chicken breasts (about 1.5 lbs total) and pat them completely dry with paper towels.
- Place the chicken breasts in your slow cooker.
- In a medium saucepan, whisk together 10.75 oz can condensed cream of chicken soup, 1/4 cup dry sherry, 2 tablespoons butter, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium heat, stirring constantly, until the butter is melted and the soup is heated through and smooth.
- Pour the creamy sauce evenly over the chicken breasts in the slow cooker.
- Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the chicken is cooked through and easily shreds with a fork. Internal temperature should reach 165°F (74°C).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
10g
Fat
26g
Carbs
3g