French Country Slow Cooker Chicken

"Easy, delicious, one dish meal. Found in the, "Simple 1-2-3 Slow Cooker," Cookbook. Edited on 6/1/09: Removed Cornstarch from recipe and changed white wine to be added at beginning of cooking after reading reviews."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Louise L. photo by Louise L.
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Sarah_Jayne photo by Sarah_Jayne
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
4hrs 10mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper.
  • Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
  • Serve over rice.

Questions & Replies

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Reviews

  1. Hi, I'm the originator of this recipe, which won #1 place in a cooking magazine back in 2003. I want to thank you all for your helpful comments, and make a couple of suggestions. Most definitely, slow cookers are cooking hotter these days, and I would change the setting from HIGH to LOW for 3-4 hours. Cooking on high now will definitely dry up the sauce. Also, the magazine editor suggested using apple juice if you don't care for wine. I was not for that, and suggest using low-sodium chicken broth instead. Thanks!
     
  2. I plan to make this but with boneless/skinless thighs which you can cook for at least 7 hours so that the meat is juicy, flavorful & falls apart by itself. B/s breasts will be balsa wood if cooked too long; at the most 5 1/2 hours or less. I never cook on High, but always on Low! I'd also probably omit the tarragon & thyme & instead use Herbs de Province since this is supposed to be a French dish. I'd also maybe use Cream of Mushroom soup instead of Cream of chicken & add fresh mushrooms. I'll see what other tweaks I can make. Will let you know!
     
  3. I used chopped fresh tarragon, baby carrots and Chinese Xiaoxing cooking wine and set my 5 quart crock pot to low for 5 hours and left for the day. When I came home it was absolutely wonderful. The vegetables were still a bit crunchy (not at all mushy) and the chicken was perfect. A definite keeper. Thanks!
     
  4. We had this for dinner this evening, and it was excellent. I used thighs rather than breast. The only suggestion I would make is to not add any additional salt. Will definitely make this again! If using the suggested number of pieces of chicken I would double the sauce ingredients. Also, I cooked it on high for the first hour and then reduced to low.
     
    • Review photo by Louise L.
  5. This was pretty good. The chicken came out very tender, but a little dry. I think chicken thighs would probably work better in the slow cooker. I added a can of mushrooms, which was a very nice addition.
     
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Tweaks

  1. Used baby carrots and bone in chicken thighs. Browned the chicken in olive oil before adding to the slow cooker.
     
  2. From the aroma when it's cooking to the last drop of gravy on the plate, this was absolutely delicious! And couldn't be easier to prepare. I used chicken thighs instead of breasts and cream of mushroom soup instead of cream of chicken. I also added a bit more wine during cooking since I ended up having to cook it a bit longer than required. Served it over quinoa. Thank you Virginia Cherry Blossom for sharing this great tasting dish.
     
  3. Simple to prepare, yummy to eat. Good combination! I subbed chicken broth for white wine & omitted the cornstarch. I had some left-over white rice I stirred in before serving, and that was delicious. I chopped up some green onion and threw it on top for garnish and a little zing. Good stuff! Made for the Groovy GastroGnomes of ZWT5!
     

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