Place the celery, carrots, onion and chicken in a 5qt slow cooker. In a small bowl, combine the soup, soup mix, thyme, pepper and tarragon; pour over chicken.
Cover and cook on low for 4-5 hours or until meat is tender. Mix cornstarch and wine until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.
Originally Submitted
12/7/2012
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