- 4 medium carrots, cut into 2-inch pieces
- 1 medium onion, chopped
- 1 celery rib, cut into 2 inch pieces
- 2 cups fresh green beans (2-inch pieces)
- 5 small red potatoes, quartered
- 1 (3 pound) broiler/fryer chicken, cut up
- 4 bacon strips, cooked and crumbled
- 1 1/2 cups hot water
- 2 teaspoons chicken bouillon granules
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 pinch pepper
- In a 5-qt. slow cooker, layer the first seven ingredients in order listed.
- In a bowl, combine the remaining ingredients; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and chicken juices run clear.
- Remove chicken and vegetables. Thicken juices for gravy if desired.