3 whole chicken breasts — halved
2 tablespoons margarine
1 can condensed cream of chicken soup
1/2 cup dry sherry
1 teaspoon leaf tarragon or leaf rosemary
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 can sliced mushrooms (4 oz) — drained
Rinse chicken breasts and pat dry; place in crock pot. In 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.