4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
1 jar (12 ounces) chicken gravy
2 cups sliced peeled potatoes
1 package (16 ounces) frozen sliced carrots, thawed
1 package (16 ounces) frozen cut green beans, thawed
1 teaspoon pepper
2 tablespoons cornstarch
1/3 cup cold water
1 cup French-fried onions
Place chicken in a 5-qt. SLOW cooker. Add the broth, gravy, potatoes, carrots, beans and pepper. Cover and cook on low for 5 to 5-1/2 hours or until chicken is tender.
Mix cornstarch and water until smooth; stir into cooking juices. Sprinkle with onions. Cover and cook on high for 15 minutes or until thickened.