Makes 4 to 6 servings
4 medium carrots, cut in 2-inch lengths
1/2C chopped onion
1/2C sliced celery
2C cut green beans (about 1/2lb)
8 chicken thighs or drumsticks or a combination, skin removed if desired
4 slices bacon, cut in 1/2-inch pieces,fried crisp and drained
5 small potatoes,halved
1-1/2 C hot water
2 tsp chicken bouillon granules
3/4 tsp salt
1/2 tsp dried thyme leaves,crushed
1/2 tsp dried basil leaves,crushed
1/4 tsp pepper
2 tsp chopped fresh parsley or chives (optional)
1/4C cold water
1/4C all-purpose flour
1. Layer in a slow cooker,in order,carrots,onion,celery,green beans,chicken,bacon and potatoes.
2. In a small bowl, stir hot water,bouillon granules,salt,thyme,basil and peper. Pous over potatoes. DO NOT STIR.
3. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until vegetables are tender and juices from chicken run clear when cut along the bone.
4. Transfer chicken and vegetables to platter. If desired, garnish with parsley. Cover with foil and keep warm.
5. In a small saucepan, stir cold water and flour until smooth. Stir in 2 cups of the cooking liquid. Stirrin over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Serve sauce separately.
Serve with croissants.
