I absolutely love my slow cookers and the freedom they offer me on busy days. :) I am always on a continual search for new, exciting recipes that may appeal to my entire family. This dish was so, so simple to prepare and took only 15 minutes to "throw" into my slow cooker. But, please don't let the simplicity lead you to think that this dish lacked big flavor! Oh My! The sauce consisting of only dry onion soup and cream of mushroom soup was fantastic and gave the chicken and veggies a rich flavor. Served with a side of rice, this dish was given HUGE thumbs up from every one of my food critics! Yeah. :-)
From the heart of my kitchen to yours may your experience be fun and the food always flavorful. Enjoy!
Saucy Chicken with Veggies and Rice
3 cups sliced celery
3 cups sliced fresh carrots
2 cups sliced onion
6 boneless skinless chicken breast halves
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
1 tsp. dried thyme
1 tsp. pepper
1/2 tsp. dried tarragon
2 Tbsp. cornstarch
1/3 cup white wine or chicken broth
Hot cooked rice
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 the chicken reads 170 degrees.
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. Yield: 6 servings.
Source: Taste of Home; Simple & Delicious Jan/Feb 2009