Carrot Chicken

4 to 6 skinless boneless chicken breasts
1 medium head cabbage, quartered
1 pound carrots, cut into 1 inch pieces
water, to cover
4 chicken bouillon cubes
1 teaspoon poultry seasoning
1/4 teaspoon Greek seasoning
2 tablespoons cornstarch
1/4 cup water

Rinse chicken and place in crockpot. Rinse cabbage and place on top of chicken and then add carrots. Add enough water to almost cover all. Add bouillon cubes and sprinkle liberally with poultry seasoning. Add Greek seasoning to taste. Cook on low for 8 hours or on high for 4 hours. To make the 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 water. Add to saucepan and simmer all together until thick. If desired, season with additional Greek seasoning. Serve gravy over chicken and potatoes, if desired. Serves 4 to 6.

Greek Seasoning has black pepper, salt, thyme, sage oregano and a trace of basil.