Okay let me start by apologizing for a lack of pics. I know you guys like to see pictures of what you are about to make. But you see, I wasn't really planning on posting this recipe. It was an after thought after ALL 3 of my children ate it, asked for more and asked if they could rate it. I thought I felt the earth stand still for a second.
This was a recipe I found when I was flipping through some cook books for inspiration before I was going to the grocery store. I pulled out my Betty Crocker Easy Slow Cooker Dinners book because I knew it was going to be one of those crazy crazy weeks and I needed to have a few meals I could cook even though I wouldn't be home. It looked like something my kids would eat so I gave it a whirl.
10 chicken drumsticks (approx. 2 lbs), skin removed
2 cups frozen (thawed) pearl onions
1/2 cup dry white wine or chicken broth (I used chicken broth)
1/4 cup canned evaporated milk
2 Tbs chopped fresh parsely OR 2 tsp parsely flakes
1 tsp dried tarragon leaves
1/4 tsp salt
1/4 tsp dried rosemary leaves, crumbled
1 can (10 3/4oz) condensed cream of chicken soup
Place chicken in 3 1/2-6 quart slow cooker.
Mix remaining ingredients; pour over chicken
Cover and cook on low heat setting 4-5 hours or until juice of chicken is no longer pink
I served with a side of rice.
The Big Kid rated it 5 spoons. He had seconds and really did want more but it was all gone!
The Middle Child rated it 4 1/2 spoons
Baby Girl rated it 5 spoons and also had seconds
The hubby gave it 4 spoons.