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Title: Slow-Cooked Sunday Chicken
Categories: Poultry, Vegetables, Potatoes, Herbs, Pork
Yield: 2 servings

2 sm Carrots; in 2" pieces
1/2 md Onion; chopped
1/2 Celery rib; in 2" pieces
1 c Cut fresh green beans; in 2"
- pieces
2 sm Red potatoes; halved
2 (7 oz ea) bone-in chicken
- breast halves; skinned
2 sl Bacon; cooked, crumbled
3/4 c Hot water
1 ts Chicken bouillon granules
1/4 ts Salt
1/4 ts Dried thyme
1/4 ts Dried basil
pn Pepper

In a 3 qt. slow cooker, layer the first 7 ingredients in
the order listed. Combine the water, bouillon, salt,
thyme, basil and pepper; pour over the top. Do not stir.

Cover and cook on low until vegetables are tender and a
thermometer inserted in chicken reads 170°, 6-8 hours.
Remove chicken and vegetables. Thicken cooking juices
for gravy if desired.

Ruthann Martin, Louisville, Ohio

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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