INGREDIENTS
4
medium carrots, cut into 2-inch pieces
1 medium onion, chopped
1 celery rib, cut into 2-inch pieces
2 cups cut fresh green beans (2 inch)
1/2 pound small red potatoes (about 5), quartered
4 bacon strips, cooked and crumbled
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch pepper
1-1/2 cups water.
DIRECTIONS
In the order listed, layer first seven ingredients in a 5-qt. slow cooker. Sprinkle with bouillon and seasonings. Pour water over top. Do not stir.
Cook, covered, until chicken and vegetables are tender, 6-8 hours. Remove chicken and vegetables to a platter. If desired, skim fat from cooking juices and thicken for gravy. Yield: 6 servings.
published as Sunday Chicken Supper in Quick Cooking July/August 2000, p52
NUTRITIONAL FACTS
1 serving: 385 calories, 19g fat (5g saturated fat), 110mg cholesterol, 898mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 37g protein.
