If you can't find the condensed cream of onion soup, use cream of mushroom, cream of chicken, or cream of celery soup. Use fresh or frozen asparagus in this recipe. One reader replaced the chicken broth and cream of onion soup with a can of cream of broccoli and a can of cream of mushroom with very good results.
Feel free to adapt the recipe with the ingredients you have on hand. Chicken tenders can be used instead of the chicken breasts, or replace the chicken with cut-up turkey cutlets. A chicken and ham combination would be excellent in this dish. You can replace about 1/2 pound of the chicken with a cup of diced cooked ham.
Instead of asparagus, add 1 1/2 to 2 cups of fresh, lightly steamed broccoli florets to the dish, or add a 10-ounce package of frozen (thawed) chopped broccoli. For extra color and flavor, add some diced fresh carrots or small baby carrots and cook them along with the chicken.
- 1 1/2 pounds boneless chicken breasts (about 4 to 6 halves)
- 1/2 cup chicken stock
- 1 (10 1/2-ounce) can cream of onion soup
- 1 teaspoon lemon pepper seasoning (or another kind of herb seasoning)
- 1/4 teaspoon salt (or to taste)
- Dash black pepper (or to taste)
- 1 bunch asparagus (or a 10-ounce package of frozen asparagus, thawed)
- 1 tablespoon cornstarch
- 1 tablespoon of cold water
- Optional: 1/4 to 1/2 teaspoon dried leaf tarragon
- Optional: toasted almonds or buttered breadcrumbs (see below)
- Optional: grated or shredded Parmesan cheese
Cut the chicken breasts into chunks, and place them in the slow cooker.
In a bowl, combine the chicken broth, condensed soup, tarragon, and lemon pepper seasoning. Stir to blend. Pour the mixture over the chicken,
Cover and cook for about 4 to 6 hours on low. The chicken should be tender and thoroughly cooked. Taste and add salt and pepper, as needed.
Cut the asparagus into 1-inch lengths, and add it to the chicken.
In a small bowl, combine the cornstarch and cold water; stir until the mixture is smooth.
Add the cornstarch mixture to the pot and stir gently.
Turn the pot to high, and continue cooking for about 10 to 15 minutes longer, or until the asparagus is tender and the liquids have thickened.
Serve hot with noodles or rice. Garnish with toasted almonds or breadcrumbs or Parmesan cheese as desired.
Buttery Toasted Breadcrumbs: Tear 2 slices of bread into small pieces and put them in a food processor. Pulse to make coarse crumbs. Toss the crumbs with a tablespoon of butter (or olive oil) and a pinch of salt. Place a skillet over medium heat. Add the breadcrumbs, and cook until golden brown, stirring and tossing constantly.