crock-pot chicken (sister anderson)

3-4 boneless, skinless chicken breasts
8 oz. carrots, cut into julienne strips
4 oz. sliced mushrooms (fresh or canned)
1 10.75 oz. can cream of mushroom soup
1 envelope dry Italian dressing mix
1/2 onion, finely diced
1/2 cup sour cream
1 Tablespoon cornstarch

Cut chicken into strips or bite pieces and place 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 vegetables. 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, noodles, or mashed potatoes.