Place the celery, carrots, onion and chicken in a 5 quart slow cooker. In a small bowl, combine the soup, soup mix, thyme, pepper and tarragon; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer inserted into chicken reads 170 degrees.
Mix cornstarch and wine until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	114.14 Kcal (478 kJ)
Calories from fat	8.75 Kcal
		% Daily Value*
Total Fat	0.97g	1%
Cholesterol	13.94mg	5%
Sodium	575.6mg	24%
Potassium	513mg	11%
Total Carbs	17.96g	6%
Sugars	6.12g	24%
Dietary Fiber	4.26g	17%
Protein	6.7g	13%
Vitamin C	8.3mg	14%
Vitamin A	0.6mg	21%
Iron	0.3mg	2%
Calcium	65mg	7%

Amount Per 100 g
Calories	56.47 Kcal (236 kJ)
Calories from fat	4.33 Kcal
		% Daily Value*
Total Fat	0.48g	1%
Cholesterol	6.9mg	5%
Sodium	284.81mg	24%
Potassium	253.83mg	11%
Total Carbs	8.89g	6%
Sugars	3.03g	24%
Dietary Fiber	2.11g	17%
Protein	3.31g	13%
Vitamin C	4.1mg	14%
Vitamin A	0.3mg	21%
Iron	0.2mg	2%
Calcium	32.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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