Slow Cooker Chicken and Asparagus in Onion Sauce


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


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.

No comments:

Post a Comment