2
tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1
teaspoon dried tarragon leaves
1/4
teaspoon salt
1/4
teaspoon dried rosemary leaves, crumbled
1
can (10 3/4 ounces) condensed cream of chicken soup
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Steps
1
Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; pour over chicken.
2
Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Those fresh little pearl onions can be time-consuming to peel, so using the frozen thawed ones saves you a lot of time. If you don't have pearl onions in the freezer, you can slice and use a large yellow or white onion.
Serve all that wonderfully flavored sauce spooned over the chicken legs. Tuck a perky sprig of fresh tarragon or rosemary next to the chicken, or sprinkle a little chopped fresh parsley over the top for that special touch.
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Nutrition Facts
Serving Size:1 Serving
Calories
230
Calories from Fat
70
Total Fat
8g
Saturated Fat
3g
Cholesterol
105mg
Sodium
640mg
Total Carbohydrate
11g
Dietary Fiber
1g
Protein
29g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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