Tarragon- Mustard Chicken- Crock Pot

• 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
• 14 teaspoon salt
• 18 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

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.
4. Pour over chicken.
5. Cook on low 4 1/2-5 hours.
6. About 20 minutes before it is done, dissolve cornstarch in water in a small bowl.
7. Slowly stir in to thicken the sauce.
8. If you like a runnier sauce this step can be omitted.

leeks, stalks celery, fresh tarragon, mustard, lemon juice, brown sugar, instant chicken, salt, pepper, cornstarch, cold water

Taken from www.food.com/recipe/tarragon-mustard-chicken-crock-pot-142330 (may not work)