Ingredients for Baked Chicken Breasts Crock Pot
- Boneless Skinless Chicken Breast Halves
- 2 tablespoons butter
- 10.75 oz can condensed cream of chicken soup
- Dry Sherry
- Dried Rosemary
- Worcestershire Sauce
- Garlic Powder
- Mushrooms
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!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
10g
Fat
26g
Carbs
3g
