5		boned and skinned chicken breast halves
2	tbsp.	butter or margarine
1	can	cream of celery soup
1/2	cup	dry sherry (or dry white wine)
1	tsp.	tarragon or rosemary leaves
1	tsp.	Worcestershire sauce
1/4	tsp.	garlic powder
1	can	mushrooms, drained (8 oz.)

Rinse chicken breasts and pat dry; place in Crockery Pot. In a 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.