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Chicken and Asparagus in Onion Sauce

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By , About.com Guide

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Ingredients:

  • 4 to 6 chicken breasts
  • 1/2 cup chicken broth
  • 1 can cream of onion soup
  • 1/4 to 1/2 teaspoon tarragon, if desired
  • 1 teaspoon lemon and herb seasoning
  • salt and pepper to taste
  • 1 bunch asparagus, or 10 ounce package frozen , thawed

Preparation:

Combine all ingredients except asparagus; cover and cook on low for 6 to 8 hours. Add asparagus and cook on high an additional 20 to 30 minutes, or until asparagus is tender. Thicken sauce with a mixture of 1 to 2 tablespoons of cornstarch and a little cold water if desired. Serve over rice or noodles.
Serves 4 to 6.

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Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

4 out of 5 4 out of 5
Very GoodMay 24, 2008By turbomutt
"Cooked as the recipe said and loved it. Will make one change next time though. I'll use the rye bread crumbs as in the Reuben Casserole for a topping when serving. It will be wonderful"
1 of 1 people found this review helpful.
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