Chicken Scaloppini with Spring Vegetables

Ingredients

• 2 1/2 cups seasoned diced potatoes (recommended: Reser's)
• 2 cups frozen sliced carrots
• 2 cups frozen early harvest peas
• 2 cups frozen haricots verts
• 2 1/4 pounds thin-sliced chicken breast fillets, rinsed and patted dry
• Salt and freshly ground black pepper
• 1 (1.8-ounce) packet leek soup mix, divided (recommended: Knorr)
• 1 (10 3/4-ounce) can condensed cream of asparagus soup (recommended: Campbell's)
• 1/2 cup white wine, preferably Chardonnay

Directions

Combine all vegetables in the bottom of a 5-quart slow cooker.

Season chicken fillets with salt, pepper, and 1 tablespoon of leek soup mix. Place chicken in slow cooker on top of vegetables.

In a medium bowl, whisk together asparagus soup, white wine, and remaining leek soup mix. Pour over chicken.

Cover and cook on LOW setting for 4 hours.

Strain and de-fat or de-grease the cooking liquid. Serve as sauce on the side.