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.