Ingredients
3 cups sliced celery3 cups sliced fresh carrots2 cups sliced onion6 boneless skinless chicken breast halves (5 ounces each)1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 envelope onion soup mix1 teaspoon dried thyme1 teaspoon pepper1/2 teaspoon dried tarragon2 tablespoons cornstarch1/3 cup white wine or chicken brothHot cooked rice
Preparation
Place the celery, carrots, onion and chicken in a 5-qt. 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 meat is tender. Mix cornstarch and wine until smooth; stir into slow cooker. Cover and cook on high 30 minutes longer or until gravy is thickened. Serve with rice.
