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Crockpot Recipe - CARROT CHICKEN

Ingredients:
skinless, boneless chicken breasts
1 medium head cabbage, quartered
1 pound carrots, cut into 1' pieces
water to cover
4 cubes chicken bouillon
1 teaspoon poultry seasoning
1/4 teaspoon Greek-style seasoning
2 tablespoons cornstarch
1/4 cup water

Directions:
Rinse chicken and place in slow cooker. Rinse cabbage and place on top of chicken, then add carrots. Add enough water to almost cover all. Add bouillon cubes and sprinkle liberally with poultry seasoning. Add Greek seasoning to taste (as you would salt and pepper). Cook on low for 8 hours OR on high for 4 hours.
To Make Gravy: When you're nearly ready to eat, pour off some of the juice and place in a saucepan. Bring to a boil. Dissolve cornstarch in about 1/4 cup water (depending on how thick you like your gravy). Add to saucepan and simmer all together until thick. If desired, season with additional Greek seasoning. Serve gravy over chicken and potatoes, if desired.

General Food Recipe Tip:

Certain ingredients tend to break down during extended cooking. When possible add these ingredients toward the end of the cooking time. These include: Milk, cream and sour cream - add during the last 15 minutes of cooking time. Seafood - add in the last hour of cooking time, unless the recipe specifies otherwise.