Saucy Chicken With Veggies and Rice (Crock Pot)

From TOH Simple & Delicious Jan/Feb 2009.

• Ready In: 4 hrs 15 mins
• Serves: 6

Ingredients

• 3  cups  sliced celery
• 3  cups  sliced fresh carrots
• 2  cups  sliced onions
• 6  boneless skinless chicken breast halves (5 oz each)
• 1 (10 3/4ounce) can  condensed cream of mushroom soup, undiluted
• 1 (1 1/4ounce) envelope  onion soup mix
• 1  teaspoon dried thyme
• 1  teaspoon pepper
• 1⁄2 teaspoon dried tarragon
• 2  tablespoons cornstarch
• 1⁄3 cup white wine or 1⁄3 cup chicken broth
•  hot cooked rice

Directions

1. Place the celery, carrots, onion and chicken in a 5 quart slow cooker. In a small bowl, combine the soup, soup mix, thyme, pepper and tarragon; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer inserted into chicken reads 170 degrees.
2. Mix cornstarch and wine until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.