Slow Cooker Coq Au Vin
1 pkg.(10 ounces) sliced mushroom (about 3 3/4 cups)
1 bag(16 ounces) frozen whole small white onion
1 sprig fresh rosemary leaves
2 lb. 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 cupBurgundy or other dry red wine
Hot mashed or oven-roasted potato
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 hours.