French Country Slow Cooker Chicken
photo by DeliciousAsItLooks
- Ready In:
- 4hrs 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 medium onion, chopped
- 4 carrots, sliced
- 4 celery ribs, sliced
- 6-8 boneless skinless chicken breasts (about 1 1/2 to 2 lbs)
- 4.92 ml dried tarragon
- 4.92 ml dried thyme
- salt and black pepper
- 304.75 g can condensed cream of chicken soup
- 28.34 g envelope dry onion soup mix
- 78.78 ml white wine (or 1/3 cup apple juice)
directions
- Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper.
- Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
- Serve over rice.
Reviews
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Hi, I'm the originator of this recipe, which won #1 place in a cooking magazine back in 2003. I want to thank you all for your helpful comments, and make a couple of suggestions. Most definitely, slow cookers are cooking hotter these days, and I would change the setting from HIGH to LOW for 3-4 hours. Cooking on high now will definitely dry up the sauce. Also, the magazine editor suggested using apple juice if you don't care for wine. I was not for that, and suggest using low-sodium chicken broth instead. Thanks!
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I plan to make this but with boneless/skinless thighs which you can cook for at least 7 hours so that the meat is juicy, flavorful & falls apart by itself. B/s breasts will be balsa wood if cooked too long; at the most 5 1/2 hours or less. I never cook on High, but always on Low! I'd also probably omit the tarragon & thyme & instead use Herbs de Province since this is supposed to be a French dish. I'd also maybe use Cream of Mushroom soup instead of Cream of chicken & add fresh mushrooms. I'll see what other tweaks I can make. Will let you know!
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I used chopped fresh tarragon, baby carrots and Chinese Xiaoxing cooking wine and set my 5 quart crock pot to low for 5 hours and left for the day. When I came home it was absolutely wonderful. The vegetables were still a bit crunchy (not at all mushy) and the chicken was perfect. A definite keeper. Thanks!
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We had this for dinner this evening, and it was excellent. I used thighs rather than breast. The only suggestion I would make is to not add any additional salt. Will definitely make this again! If using the suggested number of pieces of chicken I would double the sauce ingredients. Also, I cooked it on high for the first hour and then reduced to low.
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see 13 more reviews
Tweaks
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From the aroma when it's cooking to the last drop of gravy on the plate, this was absolutely delicious! And couldn't be easier to prepare. I used chicken thighs instead of breasts and cream of mushroom soup instead of cream of chicken. I also added a bit more wine during cooking since I ended up having to cook it a bit longer than required. Served it over quinoa. Thank you Virginia Cherry Blossom for sharing this great tasting dish.
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Simple to prepare, yummy to eat. Good combination! I subbed chicken broth for white wine & omitted the cornstarch. I had some left-over white rice I stirred in before serving, and that was delicious. I chopped up some green onion and threw it on top for garnish and a little zing. Good stuff! Made for the Groovy GastroGnomes of ZWT5!
RECIPE SUBMITTED BY
Virginia Cherry Blo
Mt Jackson, 86