• Lightly grease, butter or spray the slow cooker insert.
• Dice the chicken (if desireand place in the bottom of the crockpot.
• Add the celery, onion, and peppers.
• Pour the cream of celery soup over the top. Don't add water.
• Cover and cook on low for 5 to 6 hours.

30 Minutes Before Serving:

• Turn the slow cooker to high.
• Make the cornstarch slurry by combining the cold water and the cornstarch until well blended.
• Mix the chicken mixture well and pour the cornstarch slurry in. Stir and cover.
• Cook until thickened (about 20 minutes). Add salt and pepper as desired. Serve over rice.

Freezer Meal Directions:

• Dump the diced-up vegetables into a large freezer bag.
• Dump in the soup and zip closed.
• Knead and shake to coat the vegetables in the soup.
• Open the bag and add the chicken breasts.
• Lay flat, label and freeze for up to 6 weeks.
• Add the cornstarch slurry as directed above.

Stove Top Directions:

• Sauté the chicken, onions, celery and bell pepper in a couple of tablespoons of butter over medium heat until the chicken is done through and the onions are translucent.
• Add the cream of celery soup and salt and pepper as desired.
• Turn heat to low. Cover and simmer for 10 to 15 minutes (Now is a good time to start your pasta or rice).
• 5 to 10 minutes before serving mix the cornstarch slurry as directed above and stir into the chicken mixture.

Instant Pot Directions:

• Place the celery, onion, and bell pepper in the bottom of the instant pot. Lay the chicken breast on top and pour 1 cup of water around the chicken.
• Close lid and valve. Manual setting, high 10 minutes. Natural release 8 minutes, then quick release. Drain, dice chicken, and return all to the instant pot.
• Turn to saute and add the cream of celery soup. Cover and allow to heat through.
• Add salt and pepper to taste. Add corn starch slurry per directions if desired to thicken the sauce.