This is a good piano lesson day recipe. It also uses the wonderful tarragon that I bought for the maple salmon recipe and haven't used for anything else.
1 med. onion, chopped
4 Carrots, sliced
4ribs celery sliced
6-8 boneless skinless chicken breasts
1 tsp dried tarragon
1 tsp dried thyme
salt and black pepper
1 can (10 3/4 oz.)
1 envelope dry onion soup mix
1/3 white wine or apple juice (I use the apple juice!)
2 T. cornstarch
Hot cooked rice
1. Place onion, carrots and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt and pepper.
2. Pour soup over chicken. Sprinkle with dry soup mix. Cover; cook on High 3-4 hours, stirring once during cooking.
3. Twenty minutes before serving, blend wine and cornstarch until smooth; stir into slow cooker. Cook, uncovered, 15 minutes or until thickened. Serve over rice.