Saucy Chicken with Veggies and Rice

3 cups sliced celery

3 cups sliced fresh carrots

2 cups sliced onions

6 boneless skinless chicken breast halves

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 Tbs cornstarch

1/3 cup white wine or chicken broth

hot cooked rice

~ place the celery, carrots, onion and chicken in a 5 qt. 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 meat thermometer inserted into the chicken reads 170 degrees.
~ 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.
~ Yields 6 servings

This comes from my dear friend, Katie. She is a wonderful friend, mother and wife. And cook, apparently!!!

*** EDIT *** I tried this tonight and it's delicious. For those of you who have a husband who is allergic to poultry, you could easily do some beef with this and get a very similar result. Yum-O, either way!