- 6 (4 ounce) skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 (4.5 ounce) jar sliced mushrooms, drained
- 1/2 cup sherry or chicken broth
- 2 tablespoons butter, melted
- 1 teaspoon dried tarragon
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 cup all-purpose flour
- Place the chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, mushrooms, sherry or broth, butter, tarragon, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear.
- Remove chicken and keep warm. Place the flour in a small saucepan; gradually whisk in cooking liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken.