1 pound boneless skinless chicken breast tenders
8 ounces mushrooms, sliced
1 medium onion sliced
12 ounces redskin new potatoes, sliced
1 can cream of mushroom soup with roasted garlic
1 cup cream sherry
Place vegetables in bottom of crock pot and layer chicken tenders over them. Mix the soup and sherry and pour over the chicken and vegetables. Cook on low 8 10 hours.
Serves 4. 6 points per serving.
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