Baked Chicken Breasts

2-3 whole chicken breasts, halved

2 Tb butter

10 3/4oz cream of chicken soup

1/2c dry sherry

1tsp driend tarragon, rosemary, or both

1tsp worcestershire sauce

1/4tsp garlic powder
4pz can mushrooms, drained

Place chicken breats in slow cooker.
In saucepan, combine remaining ingredients. 
Heat until smooth and hot. 
Pour over chicken.
Cover.  Cook on low 8-10hrs.
(The sauce makes an excellent gravy over mashed potatoes.)

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Chicken Curry

4 chicken breat halves
1 small onion, chopped
2 sweet potatoes cubed
2/3 c orange juice
1 garlic clove, minced
1 tsp. chicken bouillon granules
1 tsp. salt
1/4 tsp. pepper
4 tsp curry powder
2TB cornstarch
2TB cold water

rice

Toppings:
sliced green onions
shredded coconut
peanuts
raisins

Place chicken in slow cooker.
Cover with onions and sweet potatoes.
Combine orange juice, garlic, chicken bouillon, salt, pepper, and curry powder.  Pour over vegetables.
Cover.  Cook on low 5-6 hours.
Remove chicken and begetables and keep warm.
Turn slow cooker to high.  Dissolve cornstarch in cold water.
Stir into sauce in slow cooker.
Cover.  Cook on high 15-20min.
Serve chicken and sauce over rice.
Sprinkle with your choice of toppings.