Slow Cooker Chicken with Spring Vegetables

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Slow Cooker Chicken with Spring Vegetables
Slow Cooker Chicken with Spring Vegetables
1 whole chicken
1 (10.75- oz.) can cream of chicken with herbs condensed soup
1 cup Chardonnay or chicken broth
2 tsp. thyme
1/2 lb. baby carrots peeled
1 (8- oz.) package frozen pearl onions, thawed
1/4 cup cold water
2 tbsp. cornstarch
2 cups sugar snap peas
Prep time: 5 minutes
Cook time: 4 to 5 hours on HIGH or 8 to 10 hours
on LOW

Rinse chicken and pat dry. In a large slow cooker,
stir together soup, wine and thyme. Add chicken,
carrots and onions and stir to coat with sauce.
Cover and cook on HIGH for 4 to 5 hours or on
LOW for 8 to 10 hours. Carefully remove chicken
and vegetables from cooker and place on a
platter; cover to keep warm. Pour the sauce into a
4-cup glass measuring cup. Skim off as much fat
from the surface as possible and discard. Pour the
sauce into a medium saucepan. Stir together
water and cornstarch; add to the saucepan with
the sugar snap peas. Cook and stir for 5 minutes
over medium heat. Pour sauce over chicken and

Makes 6 servings.
Wine Suggestion

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