Tarragon Mushroom Chicken

Ingredients

• 2 tablespoons butter melted
• 0.5 cup chicken broth 
• 10 ounces cream of chicken soup undiluted canned
• 1 teaspoon tarragon dried
• 0.3 cup flour all-purpose
• 0.3 teaspoon garlic powder 
• 4.5 ounces mushrooms drained sliced
• 24 ounces chicken breast halves boneless skinless
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• whisk
• slow cooker

Directions

1. Place the chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, mushrooms, sherry, butter, tarragon, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Remove chicken and keep warm.
3. Place the flour in a small saucepan; gradually whisk in cooking liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Serve with chicken.