1 (10 ounce) package sliced mushrooms
1 (16 ounce) bag frozen whole small white onions
1 sprig fresh rosemary leaves
2 pounds skinless, boneless chicken breast half and/or thighs, cut into 1-inch strips
1/4 cup cornstarch
1 (10.75 ounce) can Campbell’s(r) Condensed Golden Mushroom Soup
1 cup Burgundy or other dry red wine
Hot mashed or oven-roasted potatoes.
Place the mushrooms, onions, rosemary and chicken into a 3 1/2-quart slow cooker.
Stir the cornstarch, soup and wine in a small bowl. Pour over the chicken and vegetables.
Cover and cook on LOW for 8 to 9 hours*. Remove and discard the rosemary. Serve the chicken mixture with the mashed potatoes.