1 large onion chopped
2 stalks celery chopped
1 kg chicken thigh fillets trimmed
420 g can cream of chicken condensed soup
¾ cup white wine (180 mls)
1 cup water (250 mls)
2 cobs corn cut into 2cm pieces
2 zucchini cut into 1cm pieces
1 cup frozen peas
2 tblsps plain flour
- Cook onion and celery in an oiled non-stick frying pan for 3 minutes, or until soft. Transfer to a 5 to 6-litre slow cooker.
- Cook chicken in same frying pan for about 4 minutes on each side until golden. Stir in soup, wine and ¾ cup of the water. Transfer to cooker with corn. Cover with lid.
- Cook on high for 2½ hours. Stir in flour blended with remaining water. Add zucchini. Cook, uncovered, for 30 minutes. Stir in peas. Cook for a further 5 minutes. Serve.