Saucy Chicken With Veggies and Rice (Crock Pot) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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From TOH Simple & Delicious Jan/Feb 2009. Ingredients:
3 cups sliced celery |
3 cups sliced fresh carrots |
2 cups sliced onions |
6 boneless skinless chicken breast halves (5 oz each) |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 (1 1/4 ounce) envelope onion soup mix |
1 teaspoon dried thyme |
1 teaspoon pepper |
1/2 teaspoon dried tarragon |
2 tablespoons cornstarch |
1/3 cup white wine or 1/3 cup chicken broth |
hot cooked rice |
Directions:
1. Place the celery, carrots, onion and chicken in a 5 quart slow cooker. In a small bowl, combine the soup, soup mix, thyme, pepper and tarragon; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer inserted into chicken reads 170 degrees.
2. Mix cornstarch and wine until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.
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