You are here > Home > Recipes > 

Next

ASPARAGUS and ONION CHICKEN

Fan Fare Cookbook:
120 Slow Cooker Recipe Favorites
by Mary Engelbreit

Makes 4 servings
 

INGREDIENTS

• 1 (1-pound) bag frozen carrots (either sliced or baby carrots)
• 4 to 6 boneless, skinless chicken breast halves
• 1 tablespoon Italian seasoning
• 1 (10-ounce) can condensed French onion soup
• 1 (10-ounce) can cream of asparagus or cream of broccoli soup
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3/4 pound pasta of your choice, cooked
 

DIRECTIONS

Place the carrots in the bottom of a 4-quart slow cooker. Add the chicken and Italian seasoning. Add the French onion soup, cover, and cook on low for 5 to 6 hours.

Add the cream of asparagus soup, garlic powder, and pepper and cook for another 15 to 20 minutes, until the cream soup dissolves well and makes a nice, creamy gravy.

It is sometimes easier to dissolve the cream soup by removing the chicken (keep warm) first. Serve over pasta.