Lorenzo's Enchilada Chicken & Yellow Rice

In a slow cooker, place 3-4 large skinless chicken breasts, 1/2 c chopped onion, 1/2 c chopped celery, 1 clove minced garlic, 1 tsp salt, 1/2 tsp pepper, and one 10-oz can enchilada sauce. Cook on low for 6 hours, or high for 3 hours. Remove chicken and keep warm.

Put the juice sin a saucepan, skim off fat. Combine 1 TB cornstarch with 2 TB cold water, whisk well; stir into juices. Cook and stir til thickened and bubbly.

Serve chicken over yellow rice made from a packaged mix. Serves 6-8