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.