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Ingredients
- 1 pkg.
- (10 ounces) sliced mushroom (about 3 3/4 cups)
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- 1 bag
- (16 ounces) frozen whole small white onion
- 1 1
- sprig fresh rosemary leaves
- 2 lb.
- skinless, boneless chicken breast halves and/or thighs, cut into 1-inch strips
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- 1/4 cup
- cornstarch
- 1 can
- (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
- 1 cup
- Burgundy or other dry red wine
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- Hot mashed or oven-roasted potato
Preparation
Step 1
1.
Place the mushrooms, onions, rosemary and chicken into a 3 1/2-quart slow cooker.
2.
Stir the cornstarch, soup and wine in a small bowl. Pour over the chicken and vegetables.
3.
Cover and cook on LOW for 8 to 9 hours*. Remove and discard the rosemary. Serve the chicken mixture with the mashed potatoes.
4.
*Or on HIGH for 4 to 5 hour