Slow Cooker Coq Au Vin

By á-7198

Ingredients

• 1 package (10 ounces) sliced mushrooms (about 3 3/4 cups)
• 1 bag (16 ounces) frozen whole small white onions
• 1 sprig fresh rosemary leaves
• 2 pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch strips
• 1/4 cup cornstarch
• 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
• 1 cup Burgundy or other dry red wine
• Hot mashed or oven-roasted potatoes

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.