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Herbed Chicken With Vegetables


Enjoy this flavorful herbed chicken dish with crusty rolls and a tossed salad.


  • 3 to 4 pounds chicken pieces
  • 1 1/2 to 2 cups frozen or canned and drained small whole onions
  • 2 cups whole baby carrots
  • 2 medium potatoes, cut in 1-inch chunks
  • 1 1/2 cups chicken broth
  • 2 medium celery ribs, cut in 2-inch chunks
  • 2 slices bacon, diced
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 cup minced fresh parsley
  • 2 tablespoons fresh tarragon, minced, or 1 teaspoon dried tarragon
  • 1 teaspoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt, or to taste


In slow cooker, combine chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme and pepper. Set on low and cook 8 to 10 hours.
Set aside.
Remove chicken and vegetables to heated platter, using a slotted spoon. Cover with foil and keep warm. Skim off and discard excess fat. Stir in the parsley, tarragon, lemon zest and lemon juice, along with salt to taste; spoon over chicken and vegetables.
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