Chicken with Carrot

Description
Purchased from the Colvin Estate in Little Rock, Arkansas in 1989. Notation on card indicates this is a weekly meal in the Colvin House. Dated 1974.

Ingredients

 * 6 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 Creole seasoning
 * 2 tablespoons cornstarch
 * 1/4-cup water

Directions

 * 1) Rinse chicken and place in slow cooker.
 * 2) Rinse cabbage and place on top of chicken, and then add carrots.
 * 3) Add enough water to almost cover all.
 * 4) Add bouillon cubes and sprinkle liberally with poultry seasoning.
 * 5) Add Creole seasoning.
 * 6) Cook on low for 8 hours.
 * 7) Make gravy by pouring off some of the juice and place in a saucepan.
 * 8) Bring to a boil.
 * 9) Dissolve cornstarch in about 1/4 cup water.
 * 10) Add to saucepan and simmer all together until thick.
 * 11) Serve gravy over chicken and potatoes.

Contributed by
Cat's Recipes Y-Group