Sunday 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)
• 1/2 pound small red potatoes (about 5), quartered
• 4 bacon strips, cooked and crumbled
• 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
• 2 teaspoons chicken bouillon granules
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Pinch pepper
• 1-1/2 cups water

1. In the order listed, layer first seven ingredients in a 5-qt. slow cooker. Sprinkle with bouillon and seasonings. Pour water over top. Do not stir.
2. Cook, covered, until chicken and vegetables are tender, 6-8 hours. Remove chicken and vegetables to a platter. If desired, skim fat from cooking juices and thicken for gravy.

carrots, onion, celery, green beans, red potatoes, bacon, chicken, chicken bouillon granules, salt, thyme, basil, pepper, water

Taken from www.tasteofhome.com/recipes/sunday-chicken-supper/ (may not work)