CROCK POT COUNTRY CHICKEN

CROCK POT COUNTRY CHICKEN 1 medium onion, chopped 4 carrots, sliced 4 celery ribs, sliced 6 -8 boneless skinless chicken breasts (about 1 1/2 to 2 lbs) 1 teaspoon dried tarragon 1 teaspoon dried thyme salt and black pepper 1 (10 3/4 ounce) can condensed cream of chicken soup 1 (1 ounce) envelope dry onion soup mix 1⁄3 cup white wine (or 1/3 cup apple juice) Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper. Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking. Serve over rice.