Chicken & Asparagus in White Wine sauce

2 tsp canola oil
4 medium uncooked carrot(s), diced
1/2 medium uncooked fennel bulb(s), or 2 celery stalks, diced
2 clove(s) (medium) garlic clove(s), minced
2 Tbsp all-purpose flour
1 1/2 cup(s) reduced-sodium chicken broth
1/2 cup(s) white wine
3/4 pound(s) uncooked potato(es), peeled and cut into 1-inch cubes
4 oz frozen whole onion(s)
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1 1/4 pound(s) uncooked boneless skinless chicken breast(s)
1 pound(s) uncooked asparagus, trimmed and cut into 1-inch pieces
1 1/2 Tbsp fresh tarragon, or 1 1⁄2 teaspoons dried

Heat the oil in a large nonstick saucepan over medium heat. Add the carrots, fennel, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add the flour and cook, stirring constantly, about 1 minute. Stir in the broth, wine, potatoes, onions, salt, and pepper; bring to a simmer, stirring constantly.

Put the chicken in a 5–6-quart slow cooker; pour the vegetable mixture over the chicken. Cover the slow cooker and cook until the chicken and vegetables are fork-tender, 3–4 hours on high or 6–8 hours on low. Lift the chicken from the slow cooker and set aside until cool enough to handle. Pull the chicken from the bones, then tear or cut the chicken into bite-size pieces.

Meanwhile, add the asparagus and tarragon to the slow cooker; cover and cook on high until the asparagus is just tender, about 20 minutes. Return the chicken to the slow cooker; cover and cook on high until heated through, about 10 minutes. Yields scant 2 cups per serving.
Notes
To add a spark of bright color and crisp-tender texture, we add fresh asparagus and tarragon to the stew during the last 20 minutes of cooking.

Asparagus is sold in bunches of 1 or 2 pounds. Be sure you pick up a 1-pound bunch for this recipe.

Serving Size: 2

Number of Servings: 1

Recipe submitted by SparkPeople user MELDAYDREAMS.