Ingredients:
- 1 cup baby carrots, or 2 to 3 medium carrots, sliced
- 1/2 cup chopped onion
- 1 rib celery, sliced
- 2 cups fresh or frozen green beans
- 4 medium potatoes, quartered
- broiler-fryer chicken, about 3- 3 1/2 lbs, cut up
- 4 strips bacon, cooked and crumbled
- 1 cup strong chicken broth, condensed or made with double bouillon or base
- dash salt and pepper
- 1/2 teaspoon dried leaf thyme, crumbled
- 1/2 teaspoon dried leaf basil, crumbled
- 1/2 teaspoon dried leaf oregano, crumbled
Preparation:
In 5 to 6-quart crockpot, layer carrots, onion, celery, green beans, potatoes, chicken, and bacon. In a small bowl, combine the chicken broth with herbs; pour over chicken and vegetables. Cover and cook chicken and vegetables on low for 6 to 8 hrs.
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