Round out this saucy seasoned chicken with some rice or pasta, suggests Mary Kretschmer. 'I often make this dish when my children and grandchildren visit,' she pens from Miami, Florida. 'Using the slow cooker leaves me more time to enjoy their company.'

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Recipe Summary test

prep:
20 mins
cook:
4 hrs
total:
4 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

250 calories; protein 28.5g; carbohydrates 12.2g; fat 8.3g; cholesterol 80.1mg; sodium 652.5mg. Full Nutrition
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Reviews (37)

Rating: 4 stars
04/20/2010
Delicious! I read reviews and made some minor changes which my family said made it 5 stars. One daughter doesn't like chicken and loved this. I doubled the sauce and mushrooms, which is a must. I used 5 large "frozen" chicken breasts and cooked in a slow cooker on low for 5¼ hours. I shifted the lower pieces to the top half way through, to cook evenly. The chicken was very moist which may be due to putting them in frozen. I added 1 chopped onion & 2 chopped celery ribs. For a doubled sauce, I increased the tarragon to 3 teaspoons. I tried to just double the flour slurry but the sauce wasn't thick enough. I didn't want the sauce to taste too floury so I added the following cornstarch slurry: Pour 1/4 cup white wine in a measuring cup and stir in 2 tablespoons cornstarch. Add the cornstarch mixture to the flour/sauce slurry in the saucepan & whisk over medium heat until thickened before adding back to the slow cooker. The celery is optional but without the onion, white wine & increasing the tarragon, it was too bland for us. I serve over rice or egg noodles. This is a keeper! Thank you, Mary! Read More
(6)
Rating: 5 stars
11/15/2010
I really loved this! The only thing that I changed was I double this sauce so that there would be more gravy. I made it with mashed potatoes & green bean casserole. Read More
(5)
Rating: 5 stars
05/08/2008
I gave it 5 stars because it is easy, delicious, nutritious and not terribly expensive when you get chicken breasts on sale. This will become a staple in our house! Thanks for a great recipe. Read More
(5)
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Rating: 5 stars
02/09/2009
This dish is awesome! I didnt have mushrooms on hand, so instead I used 2 jars of marinated artichoke hearts with the liquid. AMAZING!!! Read More
(5)
Rating: 4 stars
03/23/2010
This was a quick and delicious weeknight meal. Perfect for those days when you don't feel like cooking, but want something easy, home-made and inexpensive. I love the flavor of tarragon, and sherry is always a welcome addition to any dish. I just baked in the oven at 350 for an hour and 15 minutes, covered. Thanks for sharing! Read More
(4)
Rating: 5 stars
01/06/2010
We liked this and will definitely make again. The only change I made was to add a small can of marinated artichokes. My husband loved it, even though he turned up his nose when he saw me putting mushrooms in... I may leave out the flour next time, I don't really have a need to have a thick sauce. Read More
(4)
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Rating: 4 stars
01/25/2011
Very good! I added 2 small cans of mushrooms and it was perfect! I think it would go well with artichokes too... Thickened the liquid with cornstarch then put a piece of chicken over some rigatoni then poured the sauce on top. Thanks! Will definitely make this again maybe with a little less sherry. Read More
(3)
Rating: 4 stars
11/17/2010
another very good recipe i have found on this site. i made a quick version of this. instead of the crock pot i used the stove and simmered the ingredients on medium low heat for 35 minutes (covered) stirring every so often. i whisked in only half of the flour (maybe because it wasn't done in the slow cooker) and served it over hot rice topped with just a dash of oregano. will definitely make again. maybe on egg noodles. Read More
(3)
Rating: 4 stars
03/06/2007
I just recently discovered that I really love tarragon, so I was excited to try this. I followed the recipe exactly, and it turned out very good, kids and husband both were impressed. Will make again. Read More
(3)