Chicken Scaloppini With Spring Vegetables

• 2 12 cups potatoes, seasoned and diced
• 2 cups frozen carrots, sliced
• 2 cups frozen peas
• 2 cups frozen green beans
• 2 14 lbs chicken breasts, thin-sliced
• salt & freshly ground black pepper
• 1 (1 7/8 ounce) packet leek soup mix, divided
• 1 (10 3/4 ounce) can condensed cream of asparagus soup
• 12 cup white wine

1. Combine all vegetables in the bottom of a 5-quart slow cooker.
2. Season chicken fillets with salt, pepper, and 1 tablespoon of leek soup mix.
3. Place chicken in slow cooker on top of vegetables.
4. In a medium bowl, whisk together asparagus soup, white wine, and remaining leek soup mix.
5. Pour over chicken.
6. Cover and cook on LOW setting for 4 hours.
7. Strain and de-fat or de-grease the cooking liquid.
8. Serve as sauce on the side.

potatoes, frozen carrots, frozen peas, frozen green beans, chicken breasts, salt, leek soup mix, condensed cream, white wine

Taken from www.food.com/recipe/chicken-scaloppini-with-spring-vegetables-375194 (may not work)