Crock Pot Chicken in Sherry Sauce

Perfect comfort food for cooler weather. By the way, you can't really taste the sherry much, so if you want more of that flavor you might want to increase the amount just beware that it might make it more like soup than stew. Also if you want to cut out the sherry, substitute with chicken broth or water.

Crock Pot Chicken in Sherry Sauce

Ingredients
4-6 skinless, boneless chicken breast halves
1 can condensed cream of celery soup - (10 3/4 oz)
1 cup dry sherry
1 teaspoon dried rosemary
1 teaspoon Worcestershire sauce
4 cloves chopped garlic
8 ounces sliced mushrooms
6-8 stalks celery, sliced
4-6 sliced carrots
1 chopped onion

Instructions
Rinse chicken breasts and pat dry; place in crockpot. Add mushrooms, celery, onion and carrots to crock pot. In a small bowl, combine condensed soup and sherry until they form a uniform sauce. Add rosemary, Worcestershire and garlic; stir to combine. Pour over chicken and vegetables in crock pot.

Slow cook for 8-10 hours on low. This recipe yields 4 to 6 servings.

Linkups:
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Comments

  1. Ginger JonesOctober 19, 2010 at 12:02 PM

    OH..... this looks so good, and comforting. I love crock potting in the fall, don't you?

    Thanks for hosting and sharing!

    ReplyDelete

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