Ingredients
10
chicken drumsticks (about 2 pounds), skin removed
2
cups frozen (thawed) pearl onions
1/4
cup dry white wine or chicken broth
1/4
cup canned evaporated milk
2
tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1
teaspoon dried tarragon leaves
1/4
teaspoon salt
1/4
teaspoon dried rosemary leaves, crumbled
1
can (10 3/4 ounces) condensed cream of chicken soup
Preparation
Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; pour over chicken.
Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
