Slow-Cooked Chicken Supper
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
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.
Yield: 4 servings
1 serving equals:
25 g fat (7 g saturated fat)
137 mg cholesterol
1,262 mg sodium
24 g carbohydrate
6 g fiber
47 g protein