An easy version of this classic French dish serve with mashed potato's, yummy comfort food. I adopted this from the recipe in Campbell's Busy Family Recipes.
1.5lbs boneless chicken breast sliced into strips (or use 1.5lbs chicken tenderloins to avoid the need to cut and trim the breast)
1 - 10.5 oz can of Golden mushroom soup
2- 9oz packages of pearl onions in cream sauce thawed
1 - package (10oz) fresh sliced mushrooms
1c. red cooking wine
2 sprigs of thyme -or 1 tsp.
1. Add the chicken, mushrooms and onion's to the crock pot.
2. In a medium bowl mix together the soup, wine and cornstarch, pour into the crock pot and stir until the chicken and vegetables are coated evenly. Sprinkle with the thyme and rosemary.
3. Cook on low for 6-8hrs or high for 4hrs.
4. Serve over mashed potato's.