1 1/2 lb boneless, skinless chicken breasts
or thighs, cut in chunks or left whole
2 cups baby carrots, halved lengthwise
1 large leek, white and light green parts only, sliced
1 jar (12 oz) chicken gravy or Cream of chicken Soup
8 oz fresh asparagus, cut in 1- to 2-in. lengths
1 Tbsp chopped fresh tarragon
1⁄/3 cup dry white wine
1⁄3 cup thawed frozen peas
1 Tbsp flour
1⁄/2 tsp salt
Put chicken, carrots, leeks and tarragon in slow-cooker.
Pour in gravy. Put wine, flour and salt in gravy jar; cover and shake to mix.
Pour into slow-cooker; toss to coat. Cover and cook on low 5 to 8 hours
until chicken and vegetables are tender. Turn to high. Add asparagus and peas;
cover and cook on high 10 to 15 minutes until asparagus are crisp-tender.
Serve with egg noodles.
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These cards were made with digital graphics courtesy of
by Kathryn Balint and Velma Balint @ KB & Friends
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