INGREDIENTS
- Servings: 6
- 6 chicken breast, no skin, no bone, R-T-C
- 2 cans cream of chicken soup
- 1 can cheddar cheese soup
- garlic powder, salt, pepper to taste
- 1/4-1/2 cup cooking sherry -- (I used 1/2 cup)
DIRECTIONS
- Rinse chicken and sprinkle with salt, pepper, and garlic powder.
- Place in crockpot.
- Mix undiluted soups and pour over chicken.
- Cook on low all day.
- About 30 minutes before serving, add sherry, and stir well.
- Let cook 30 minutes additional.
