Tarragon- Mustard Chicken- Crock Pot

This recipe came from a cookbook I borrowed from a friend called "Healthy Crocker Cookery" by Mable Hoffman. There are tons of great crock pot recipes in it if you're a crock pot cooker! This was no exception!! And it doesn't get much easier then this- you don't even thaw the chicken!! Serve over pasta.

• Ready In: 5 hrs 10 mins
• Serves: 4-6

Ingredients

• 3 -4  frozen boneless chicken breasts
• 2  leeks, halved lengthwise and chopped
• 2  stalks celery, chopped
• 1  tablespoon  chopped fresh tarragon (less if using dried)
• 2  tablespoons Dijon mustard
• 1  tablespoon fresh lemon juice
• 1  tablespoon brown sugar
• 1  teaspoon instant chicken bouillon granules
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons cornstarch
• 2  tablespoons cold water

Directions

1. Place frozen chicken breasts in the crock pot.
2. Top with leeks and celery.
3. In a small bowl combine tarragon, mustard, lemon juice, brown sugar, bouillon, salt and pepper. Pour over chicken.
4. Cook on low 4 1/2-5 hours.
5. About 20 minutes before it is done, dissolve cornstarch in water in a small bowl. Slowly stir in to thicken the sauce. If you like a runnier sauce this step can be omitted.