Ingredients Jump to Instructions ↓

  1. skinless, boneless chicken breasts

  2. 1 medium head cabbage, quartered

  3. 1 pound carrots, cut into 1" pieces

  4. water to cover

  5. 4 cubes chicken bouillon

  6. 1 teaspoon poultry seasoning

  7. 1/4 teaspoon Greek-style seasoning

  8. 2 tablespoons cornstarch

  9. 1/4 cup water

  10. 8 hours OR on high for 4 hours.

  11. 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.


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