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Sunday Chicken Supper

Ingredients

  • 4 medium carrots cut into 2-inch pieces
  • 1 medium onion chopped
  • 1 celery rib cut into 2-inch pieces
  • 2 c fresh green beans cut into 2-inch pieces
  • 2 small red potatoes quartered
  • 1 broiler/fryer chicken 3 to 3-1/2 pounds, cut up
  • 4 bacon strips cooked and crumbled
  • 1 1/2 c hot water
  • 2 tsp chicken bouillon granules
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • Pinch pepper

Instructions

  • In a slow cooker (5 or 6 quart is a good size for this recipe), layer the carrots, onion, celery, green beans, potatoes, chicken pieces, and bacon. If you don’t want to cut up a whole chicken, you can use pieces already cut up – like thighs or breasts – but meat really has a great flavor when it’s cooked with the bones.
  • In a separate bowl, combine the water, bouillon, salt, thyme, basil, and pepper. Mix it up and then add it to the crock pot. Don’t stir it; just pour it over the top.
  • Cover and cook it on low for 6-8 hours or until the veggies are tender and chicken juices run clear.
  • When it’s done, set the chicken and veggies on a platter to serve, and then you can thicken the juices to use as a gravy.