2 - 3 whole chicken breasts, halved (boneless, skinless)
2 Tbsp. butter or margarine
1 can (10 1/4 oz.) condensed cream of chicken soup
1/2 c. orange or apple juice
1 tsp. leaf tarragon or rosemary
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1 can (4 oz.) sliced mushrooms, drained
Rinse chicken breasts and pat dry; place in crockpot. In saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8-10 hours.
NOTE: When I prepared this, the chicken came out so tender, it was falling apart. So, I shredded it, and served it over rice. We also found that shredded, it makes a GREAT sandwich filler!
Cool, bag, lay flat to freeze.
To serve: Thaw chicken and reheat. Serve as half-breasts with sides, or shredded on rice, or shredded on sandwich rolls.
