Thursday, July 17, 2008

Sunday Chicken Supper

>4-6 medium carrots, cut into chunks
>1 medium onion, chopped
>1-2 celery ribs, cut into chunks
>2-3 cups frozen cut green beans
>5-6 small red potatoes, quartered
>3 1/2 lbs chicken pieces (your favorite)
>4-6 bacon strips, chopped and cooked
>1-2 cups hot water
>2 tsp chicken bouillon granules
>1 tsp salt
>pepper to taste
>1/2 tsp dried thyme
>1/2 tsp dried basil

In a 5 quart slow cooker, layer the first seven ingredients in order listed. In a bowl, combine the water, bouillon, salt, thyme, basil and pepper; 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 cooking juices for gravy if desired.