Crock Pot Chicken
Kathryn Webb
2 to 3 whole chicken breast, halved, boneless
2 tbs butter
1 can condensed cream of chicken soup
2 tbs lemon juice
1 tsp rosemary leaf
1 tsp Worcestershire sauce
¼ tsp garlic powder
Mushrooms or 1 can (4 oz) sliced mushrooms, drained
1 small can sliced water chestnuts
Rinse chicken breasts and pat dry. In sauce pan, combine remaining ingredients and heat until smooth and hot. Pour over chicken. Cover and cook on low for 5 to 7 hours.
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