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Saucy Chicken with Veggies and Rice

 Saucy Chicken with Veggies and Rice
“I'm proud to share this recipe. I created it many years ago for a slow-cooker contest and won first place! It's rich and flavorful, yet so easy.” Teri Lindquist - Gurnee, Illinois
6 ServingsPrep: 15 min. Cook: 4-1/2 hours


  • 3 cups sliced celery
  • 3 cups sliced fresh carrots
  • 2 cups sliced onion
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 envelope onion soup mix
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon dried tarragon
  • 2 tablespoons cornstarch
  • 1/3 cup white wine or chicken broth
  • Hot cooked rice


  • Place the celery, carrots, onion and chicken in a 5-qt. slow cooker.
  • In a small bowl, combine the soup, soup mix, thyme, pepper and
  • tarragon; pour over chicken.
  • Cover and cook on low for 4-5 hours or until meat is tender. Mix
  • cornstarch and wine until smooth; stir into slow cooker. Cover and
  • cook on high 30 minutes longer or until gravy is thickened. Serve
  • with rice. Yield: 6 servings.

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Saucy Chicken with Veggies and Rice (continued)

Nutritional Facts: 1 chicken breast half with 2/3 cup gravy mixture (calculated without rice) equals 274 calories, 7 g fat (2 g saturated fat), 80 mg cholesterol, 934 mg sodium, 20 g carbohydrate, 4 g fiber, 31 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.