Tarragon Mustard Chicken Stew - cooking recipe

Ingredients

1 lb chicken breast, cubed
1 cup chicken broth
1 cup chopped onion
1 cup sliced carrot
1 cup halved small Brussels sprout
2 celery ribs, chopped
1 -2 tablespoon Dijon mustard
2 teaspoons dried tarragon
1 teaspoon lemon juice
2 tablespoons cornstarch
1/4 cup water
salt and pepper
3 cups cooked rice, warm

Preparation

Combine all ingredients, except cornstarch, water, salt, pepper and rice, in slow cooker; cover and cook on low 6-8 hours.
Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2-3 minutes.
Season to taste with salt and pepper; serve over rice.