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Baked Chicken Breasts (Crockpot)

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Slow cooker chicken breast recipe. An easy chicken breast recipe with oodles of sauce. Crock pot baked chicken breast with mushrooms.








Trans-fat Free, Low Carb


Amount Measure Ingredient Features
4 chicken breast halves, boneless, skinless
or with skin
2 tablespoons butter
or margarine, melted
10 ¾ ounces soup, cream of chicken
½ cup sherry
1 teaspoon tarragon leaves
or rosemary
1 teaspoon worcestershire sauce
¼ teaspoon garlic powder
4 ounces mushrooms, canned
can, sliced, drained


Amount Measure Ingredient Features
4 each chicken breast halves, boneless, skinless
or with skin
* Camera
30 ml butter
or margarine, melted
310.7 ml/g soup, cream of chicken
118 ml sherry
* Camera
5 ml tarragon leaves
or rosemary
5 ml worcestershire sauce
1.3 ml garlic powder
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115.6 ml/g mushrooms, canned
can, sliced, drained


Rinse the chicken breasts, pat dry with paper towels; season with salt and pepper and place in your slow cooker (Crockpot).

Combine the remaining ingredients and pour over the chicken breasts.

Cover and cook on LOW for 5 to 8 hours or on HIGH 2 to 3 hours.

Extra-flavorful "baked" chicken breasts

If you have the time, you can develop extra flavor with an extra step of advance preparation. Replace steps one and two as follows:

Heat a skillet over medium-high heat with a bit of olive oil. Once the oil is shimmering hot, add the chicken breasts and brown on both sides; Turning once. Remove the chicken breast and place in the slow cooker.

Add the remaining ingredients to de-glazed the skillet, scraping up and brown bits with a wooden spoon or spatula, about one minute. Pour over the chicken breast in the slow cooker.

Even more flavor

Use skinless chicken thighs instead of chicken breasts. Chicken thighs, with their additional fat, and connective tissue breaks down during the long slow cooking and creates a more luscious sauce and fall apart tender results.

Chicken thighs also tend to be more inexpensive than chicken breasts.

Back to top arrow * not incl. in nutrient facts

Add review





I make this recipe at least 3 times a month because it's so good. It's so easy to put together. I don't cook nearly as long as the recipe calls for though. Around 4-6 hours on low seems to do the trick.

over 11 years ago

This recipe looks so good! I will try it!

over 6 years ago

Absolute delicious!! I Made this last night and it was fabulous! I like to eat this baked chicken with mashed potatoes and salad. I enjoyed how easy it was to make, and the sauce while admittedly a bit oily was very tasty!

over 2 years ago


Made 2 subs: used basil instead of tarragon, water and better than bouillon chicken flavor instead of sherry. Left out the mushrooms.
Served with mashed potatoes, great suggestion!

8 months ago

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 12775% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 638mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 7% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

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