swiss style veal and mushrooms

Slow Cooker

Tender veal and mushrooms in a creamy wine sauce. A slow-cooked European-inspired dish with elegant flair.

1 3/4 cups swanson® chicken stock
1 (10.75 ounce) can campbell's® condensed cream of potato soup 1 teaspoon dried thyme leaves, crushed
1 1/2 pounds veal for stew 1 (8 ounce) package sliced mushrooms
8 green onions, sliced
2 tablespoons all-purpose flour 1/4 cup water
1 cup shredded swiss cheese hot cooked egg noodles freshly ground black pepper

Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
Stir in the cheese. Serve over the noodles. Season with the black pepper.