Crockpot Country Chicken

4 carrots, cut into 1 inch chunks

4 stalks celery, sliced

1 medium onion, chopped

6 - 8 boneless, skinless chicken breasts, quartered

1 tsp dried tarragon leaves

1 tsp dried thyme leaves

salt & pepper

1 can (~10 oz) condensed cream of chicken soup (not diluted)

1 envelope (~1 oz) dry onion soup mix

1/3 cup cooking sherry (or white wine)

2 Tbsp cornstarch

Directions

Place carrots, celery, and onion in bottom of crockpot.

Arrange chicken breast pieces over vegetables and sprinkle with tarragon, thyme, and salt & pepper.

Spoon cream of chicken soup over chicken and sprinkle with dry onion soup mix

Cover, cook on high for 3 - 4 hours, stirring once during cooking.

Blend cooking sherry (or wine) with cornstarch, whisking in a small bowl until smooth. Stir into the crockpot. Cook, uncovered, for about 15 minutes - or until sauce thickens.

Serve over rice or pasta or egg noodles