Chicken Stew Veronique

- 1 pound chicken tenders, halved
- 1 1/4 cups reduced-sodium fat-free chicken broth
- 1⁄4 cup dry white wine (optional)
- 1⁄2 cup thinly sliced leek (white part only) or green onions
- 2 cloves garlic, minced
- 3/4 teaspoon dried tarragon leaves
- 1⁄2 cup each: halved red and green seedless grapes
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Salt and pepper, to taste
Instructions:
Red and green seedless grapes add flavor and color to this company fare.Serve over an aromatic rice, such as jasmine or basmati.
- Combine all ingredients, except grapes, cornstarch, water, salt, and pepper, in slow cooker; cover and cook on high 4 to 5 hours, adding grapes in the last 10 minutes.
- Stir in combined cornstarch and water, stirring 2 to 3 minutes. Season to taste with salt and pepper.