CROCKPOT CARROT CHICKEN

CROCKPOT CARROT CHICKEN
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
-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.