Wine-Braised Chicken With Pearl Onions

• 8 boneless skinless chicken thighs (about 2 pounds)
• 1 package (14.4 ounces) pearl onions, thawed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/4 cup white wine or chicken broth
• 2 teaspoons minced fresh parsley
• 1 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon dried rosemary, crushed
• Hot cooked rice or pasta
• Minced fresh parsley, optional

1. Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender.
2. Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

chicken, pearl onions, condensed cream, white wine, parsley, tarragon, salt, rosemary, rice, fresh parsley

Taken from www.tasteofhome.com/recipes/wine-braised-chicken-with-pearl-onions/ (may not work)