Crockpot Chicken and Asparagus
4 chicken breasts - (to 6)
1/2 Cup chicken broth
1 Can cream of onion soup
1/4 Teaspoon tarragon - (to 1/2 tspn), if desired
1 Teaspoon lemon and herb seasoning
Salt, to taste
Freshly-ground black pepper, to taste
1 Bunch asparagus
(or a 10 oz pkg thawed frozen asparagus)
Combine all ingredients except asparagus; cover and cook on LOW for 6 to 8
hours. Add asparagus and cook on HIGH an additional 20 to 30 minutes, or until
asparagus is tender. Thicken sauce with a mixture of 1 to 2 tablespoons of
cornstarch and a little cold water if desired. Serve over rice or noodles. This
recipe yields 4 to 6 servings.e. Top
with Parmesan. Cover and cook on HIGH for last 10 to 15 minutes..
http://www.nancyskitchen.com