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Add a photoRaciónes: 5
Ingredientes
- Yield: 5 Categories: Chicken Crockpot
- 5 x boned and skinned chicken breast halves
- 1 lrg onion -- diced
- 3 lrg baking potatoes -- diced
- 2 Tbsp. butter or possibly margarine
- 2 can reduced fat cream of chicken soup - condensed
- 1/2 c. dry sherry
- 1 tsp tarragon
- 1 tsp worcestershire sauce
- 1/4 tsp garlic pwdr or possibly garlic salt
- 4 ounce canned mushrooms liquid removed
Direcciones
- Rinse chicken breasts and pat dry; place in Crock-Pot. Add in onion and potatoes. In a saucepan, combine remaining ingredients and heat till smooth and warm. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hrs.
- Posted by Betsy Burtis to TNT
- NOTES: Mary's note: made this on 3/1/99. Used one can reduced fat cream of chicken soup and one can reduced fat cream of mushroom soup.I used dry white wine in place of the sherry. Didn't have tarragon so I use a little rosemary. Instead of garlic pwdr I used 2 cloves of garlic, crushed. I cooked it for 6 hrs instead of 8 to 10 and it was perfect. Very good dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 5 servings | |
| Calories 385 | |
| Calories from Fat 111 | 29% |
| Total Fat 12.47g | 16% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.01g | |
| Cholesterol 49mg | 16% |
| Sodium 983mg | 41% |
| Potassium 983mg | 28% |
| Total Carbs 45.04g | 12% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.53g | 4% |
| Protein 17.78g | 28% |
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