Sunday supper: creamy mushroom tarragon chicken

first, i know. i know. i feel like every other post these days is about food. but the fact is, eating is like one of the only things i do every single day without fail, so there is a lot of material. that’s my excuse and i’m stickin’ to it.
this evening is the first time i’ve cooked Sunday supper in at least 3 weeks, and i figured a welcome home meal for Spy was in order (he treated me to Valentine’s Day dinner last night). it is freezing and windy out, and there are even threats of something frozen falling from the sky tomorrow. so it seemed like throwing something warm and creamy in the slow cooker to simmer all afternoon was an amazing plan. it was.

of course, i just kind of threw this together from what i had in the house — winged it and eyeballed measurements. (then came up with a really creative name.) but below is the general gist. it turned out really amazing. i mean, really amazing. awesome comfort food that’s at least kind of healthy, especially if you pair it with a pile of kale, like i did! i liked this so much, i would actually cook it again for company, which is also kind of why i’m blogging it. you know, so my addled old brain doesn’t have to remember it and i can just look it up. enjoy and stay warm out there, y’all!

creamy mushroom tarragon chicken

1½ – 2 lbs chicken breasts
salt
pepper
1 tablespoon minced garlic
1 tablespoon dry tarragon
¼ medium onion, diced
½ cup chopped portobello mushrooms
½ cup chopped carrots
2 14 oz. cans cream of mushroom condensed soup
1 cup medium white wine (i used a chardonnay)
1 cup chicken broth

put everything in the slow cooker in the order listed. for salt and pepper, i just kind of use a few good shakes. after you put the liquids on, smooth out the mushroom soup so it covers all the chicken. cook on high for 6 hours. serve over rice (i used a blend of 2 parts brown to 1 part wild) with lots of sauce.