Ingredients
8 boneless skinless chicken thighs (about 2 pounds)1 package (14.4 ounces) pearl onions, thawed1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/4 cup white wine or chicken broth2 teaspoons minced fresh parsley1 teaspoon dried tarragon1/2 teaspoon salt1/4 teaspoon dried rosemary, crushedHot cooked rice or pastaMinced fresh parsley, optional
Preparation
Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender.
Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.
