to 8 boneless skinless chicken breasts ( 1-1/2 to 2 pounds)
1
teaspoon dried tarragon
1
teaspoon dried thyme
Salt and black pepper
1
can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1
envelope (1 ounce) dry onion soup mix
1/3
cup white wine or apple juice
2
tablespoons cornstarch
Hot cooked rice
Slow Cooker Directions
1. Place onion, carrots and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt and pepper.
2. Pour soup over chicken. Sprinkle with dry soup mix. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
3. Combine wine and cornstarch in small bowl until smooth. Stir into slow cooker. Cook, uncovered, 15 minutes or until sauce thickens. Serve over rice.
Click here for printable version
