Crock Pot Chicken and Veggies with Gravy

*This recipe is low-carb if you omit or sub the potatoes.

The picture I found on the net, but the recipe is a combination of my own making and a recipe from my Fix-It and Forget-It cookbook. Enjoy!

Crock Pot Chicken and Veggies with Gravy

Ingredients:

• 1/2 a large bag of baby carrots or one full small bag
• 1 small onion in large pieces
• 4 stalks celery in large pieces
• 3-4 russet potatoes, depending on size
• 2-4 boneless skinless chicken breasts, whole or cut into serving sizes
• 2 tsp. salt
• 1/4 tsp pepper
• 1 tsp dried basil
• 1/2-1 cup chicken broth

Directions:

1. Place veggies in the bottom of your Crock Pot. 
2. Top with chicken. 
3. Season and pour broth over the top. 
4. Cook on low 8-10 hours or on high 3 1/2- 5. 
5. When everything is done to your liking, put the chicken and veggies on a serving tray. 
6. Take the liquid in the bottom of the pot and strain it into a saucepan. Add 2-4 Tbl flour to about 1/2 cup of the liquid. Whisk until smooth and then add back to the saucepan. Bring to a boil to thicken and serve as gravy.
7. Proportions kind of vary by the size of your veggies and chicken... but I'd say fill your pot with veggies about half full, and the meat about 1/3. If you don't like to eat some of the veggies (some of us don't like celery or onions), still cook them in the pot to help make a tasty gravy, but leave them in big chunks so you can pick them out of your serving later, if desired.