Sherry Chicken


6 Chicken breasts
1/2 Cup dry sherry
10 3/4 Ounces cream of mushroom soup
1/2 Pint sour cream
Salt and pepper
Almonds, sliced


Place the chicken breasts in the Crock-Pot® slow cooker.
Mix together the sherry, soup, and sour cream.
Pour over the chicken.
Cover; cook on Low for 6 to 8 hours.
Sprinkle with salt, pepper, and almonds before serving.