Difficulty: Easy - for beginners
1 pkg (10 oz) sliced mushrooms
1 bag (16 oz) frozen whole small white onions
1 sprig fresh rosemary
2 lbs skinless boneless chicken breasts, sliced into one-inch pieces
1/4 c cornstarch
1 can condensed golden mushroom soup
1 c burgundy or other dry red wine
hot mashed or oven roasted potatoes
Put the mushrooms, onions, rosemary, and chicken into a 4qt crock pot.
Stir together the cornstarch, soup, and wine. Pour the mixture over the chicken and vegetables.
Cover and cook on low for 8 hours (or high for 4 hours). Remove the rosemary sprig.
Stir and serve over hot potatoes.