Slow Cooker Coq Au Vin

Put together dinner in the morning, and come home to this slow-cooked and savory coq au vin with mushrooms, onions and dry red wine.


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.


1 package (10 ounces) sliced mushrooms (about 3 3/4 cups)1 bag  (16 ounces) frozen pearl onions1 sprig fresh rosemary leaves2  pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch strips0.25 cup cornstarch1 can  (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup1 cup  Burgundy or other dry red wine3 cups mashed potatoes or roasted potatoes