Modified from Simple & Delicious
3 cups celery, diced
3 cups carrots, sliced
2 cups onions, diced
6 boneless skinless chicken breast halves (5 oz each)
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
1 tsp dried thyme
1 tsp pepper
1/2 tsp dried tarragon
2 tbsp cornstarch
1/3 cup white white or chicken broth
hot cooked rice
Place celery, carrots, onion and chicken into a 5 quart crock pot. In a small bowl, mix soup, soup mix, thyme, pepper, and tarragon. Pour over the veggies and chicken. Cover and cook on low for 4-5 hours (chicken has to be 170).
Mix cornstarch and broth until smooth, stir into crock pot. Cover and cook on high for 30 minutes or until the gravy is thickened. Serve with rice.
Serves 6.