| 2 | slices | bacon |
| 6 | boned and skinned chicken breast halves | |
| 4 1/2 | oz. | sliced mushrooms, drained |
| 1 | can | cream of chicken soup |
| 2 | tbsp. | dry sherry, if desired |
| 3 | oz. | Swiss cheese, sliced |
| 1 | tbsp. | chopped chives |
| 3 | cups | frozen broccoli flowerets |
Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet. Add chicken to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms. Cover; cook on low for 3 to 4 hours.
Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Cover; cook on high setting for an additional 10-15 minutes or until cheese is melted. Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8 minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms on serving platter. Serve with cooking juices.
Make ahead tip: Cook the potatoes ahead; keep them warm on low setting for up to 2 hours. Add the chips just before serving.
Note: Southern-style hash browns are cubed; country-style hash browns are shredded. This recipe calls for cubed, but both styles work well.