Creamy Chicken And Leeks

8 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup dried currants
3 leeks cut into 1-inch crosswise pieces and rimed
1/4 cup dry white wine
1/2 cup fat-free chicken broth
1/4 cup cornstarch
1/2 cup nonfat milk

Rinse chicken and pat dry with paper towels.
Sprinkle chicken with salt and pepper.
Place leeks in bottom of slow cooker.
Top with chicken breasts and currants.
Add wine and broth.
Cover and cook on low for 6 to 7 hours, or until chicken is tender.
Turn control to high.
Remove chicken, leeks and currants.
Keep warm. In a small bowl, dissolve corn-starch in milk.
Gradually stir into cooking juices in slow cooker.
Cover and cook on high for about 15 minutes, stirring occasionally until thickened.
Pour over cooked chicken mixture.

8 servings