Slow Cooker Coq Au Vin
By á-7198
Rate this recipe
4.5/5
(11 Votes)
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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
Details
Adapted from Campbellsrecipes.com
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.
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