A comforting and flavorful slow cooker chicken recipe with a rustic herb twist.
Chop the yellow onion, carrots, and celery ribs into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Place the chopped vegetables in the bottom of the slow cooker.
Layering vegetables first prevents the chicken from sticking.
Arrange the chicken breasts on top of the vegetables.
Ensure the chicken is evenly spaced for consistent cooking.
Sprinkle the tarragon, thyme, salt, and pepper over the chicken.
Distribute the herbs evenly for balanced flavor.
Pour the cream of mushroom soup over the chicken, spreading it out to cover evenly.
Use a spatula to spread the soup for complete coverage.
Sprinkle the dry onion soup mix over the soup layer.
This adds a concentrated burst of flavor.
Pour the white wine around the edges of the slow cooker.
Pouring around the edges helps distribute the liquid evenly.
Cover the slow cooker and cook on HIGH for 3 to 4 hours, stirring once halfway through.
Stirring ensures even cooking and prevents sticking.
Serve the chicken and vegetables over cooked rice or with crusty bread.
Garnish with fresh parsley for a pop of color and freshness.
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