Chicken Scaloppini

Chicken Scaloppini

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Makes: 4 servings

  • 2 1⁄2 cups refrigerated seasoned diced potatoes

  • 2 cups frozen sliced carrots

  • 2 cups frozen early harvest peas

  • 2 cups frozen haricots verts

  • 1 packet (1.8 ounces) leek soup mix, divided

  • 2 1⁄4 pounds thin-sliced chicken breast fillets

  • 1 can (10.75 ounces) condensed cream of asparagus soup

  • 1⁄2 cup white wine, such as Chardonnay




In a 5-quart slow cooker, combine seasoned potatoes, carrots, peas, haricots, and leeks.

In a small bowl, combine 1 tablespoon of leek soup mix and season lightly with salt and pepper. Dredge each chicken fillet in the mixture and place in slow cooker on top of vegetables.

In a medium bowl, whisk together asparagus soup, wine, and remaining leek soup mix. Pour over chicken. Cover and cook on LOW for 4 hours.

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