Crock-Pot Chicken

Ingredients

6-8 boneless, skinless chicken breasts
8 oz. carrots, cut into julienne strips (I used baby carrots)
8 oz. mushrooms, sliced (I used canned)
2 10.75-oz. cans cream of mushroom soup
2 envelopes dry Italian dressing mix
1 onion, finely diced
1 C. sour cream
2 Tbsp. cornstarch

Directions

Place chicken on the bottom of the Crock-Pot, then add carrots and mushrooms.  In a separate bowl, combine the soup, dressing mix, and onion; pour over the top of the chicken and veggies.  Cook on high for 4 hours, or low for 6 hours.  Half an hour before serving, combine the sour cream and cornstarch.  Mix into the Crock-Pot to thicken the gravy.  Serve over rice.