Serves: 4
Total Calories: 445

4 carrots medium, cut in 2-inch lengths
1/2 cup onion chopped
1/2 cup celery sliced
2 cups green beans cut (about 1/2 lb.)
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 potatoes small, halved
1 1/2 cups hot water
2 teaspoons chicken bouillon
3/4 teaspoon salt
1/2 teaspoon thyme dried, crushed
1/2 teaspoon basil dried basil leaves, crushed
1/4 teaspoon black pepper
1 (2-ounce) jar pimientos sliced, drained (optional)
2 teaspoons parsley chopped fresh or chives (optional)
1/4 cup water cold
1/4 cup flour

Preparation Time: 15 minutes
Slow Cooker Cooking Time: 3 to 4 hours on high or 6 to 8 hours on low
Last-Minute Cooking Time: about 10 minutes on stovetop
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 pepper. Pour 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 a platter. If desired, garnish with pimiento and 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. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Serve sauce separately.

Serve with croissants.

Nutritional Facts:

Serves: 4
Total Calories: 445
Calories from Fat: 169

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