Instructions: Rinse chicken breasts and pat dry; place in Crock-Pot. Add onion and potatoes. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.

Posted by Betsy Burtis to TNT

NOTES: Marys 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. Didnt have tarragon so I use a little rosemary. Instead of garlic powder I used 2 cloves of garlic, crushed. I cooked it for 6 hours instead of 8 to 10 and it was perfect. Very good dinner.

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