Crock Pot Rabbit

This dish is at its best served over rice with a fresh green salad.
2 rabbits, cut into serving pieces
1 cup celery, sliced
1 cup carrots, peeled and sliced
1 onion, chopped
1 can water chestnuts, sliced
2 cups fresh mushrooms, sliced
3 cups chicken broth
Salt and pepper
2 Tbsp cornstarch
½ cup sherry

Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours.  Remove rabbit from pot.  In a separate bowl, combine sherry and corn starch.  Pour into crock pot to thicken the sauce.  Return rabbit to the crock pot and mix.  Servings: 6-8