Ingredients

Scale

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 pieces)
5 small red potatoes, quartered
1 broiler/fryer chicken (3 to 3½ pounds), cut up
4 bacon strips, cooked and crumbled
1½ cups hot water
2 teaspoons chicken bouillon granules
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried basil
Pinch pepper

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Instructions

1. In a 5 qt. slow cooker, layer the first seven Ingredients: in order listed.

2. In a small bowl, combine the water, bouillon, salt, thyme, basil, and pepper; pour over the top. Do not stir.

3. Cover and cook on low for 6 to 8 hours or until vegetables are tender and chicken juices run clear.

4. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.