Crockpot Chicken with Vegetables
Ingredients:
- carrots, cut into 1 inch cubes - 4
- celery, sliced - 4 stalks
- onion, chopped - 1
- chicken breasts, boneless, skinless, quartered - 6 - 8
- dried tarragon leaves - 1 t
- dried thyme leaves - 1 t
- salt and pepper - to desired taste
- condensed cream of chicken soup - 10 ounce can
- mushrooms, sliced (opitional) - to taste
- dry onion soup mix - 1 ounce envelope
- coking sherry - 1/3 c
- cornstarch - 2 T
Instructions:
Place carrots, celery, onions and mushrooms in a crockpot. Place chicken over vegetables and sprinkle with tarragon, thyme, salt and pepper. Spoon soup over chicken and sprinkle with soup mix. Cover, cook on high for 3 - 4 hours, stirring once during cooking. In a bowl whisk together sherry and cornstarch, until smooth. Stir over chicken. Cook, uncovered, for 15 minutes - or until sauce thickens. Serve over rice, pasta or baking powder biscuits.
