Menu

Slow Cooker Chicken and Mushroom Sherry Sauce - Traditional - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 2 pounds Chicken, Boneless Breasts
  • 2 tablespoons Butter
  • 10 3/4 ounces Cream of Chicken Soup
  • 1/2 cups Sherry Cooking Wine
  • 1 teaspoon Tarragon, Dried
  • 1 teaspoon Rosemary, Dried
  • 1 teaspoon Worcestershire sauce
  • 2 1/4 cups slice Mushrooms

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 oz chicken & 1/2 cup sauce
  • 232 Calories
  • 9g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 94mg Cholesterol
  • 386mg Sodium
  • 5g Total Carb
  • 0g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 27g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit A Happy Freezer Full of Food for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken breasts among indicated number of freezer bags.
  2. In a bowl, mix together all other ingredients and pour over chicken in bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 4-5 hours.

© 2024