Sunday Chicken Supper
4 medium carrots, cut into 2 inch pieces
1 med. onion, chopped
1 celery rib, cut into 2 inch pieces
2 cups cut frest green beans in 2 inch pieces
5 samll red potatoes, quartered
1 broiler/fryer chicken (3-3 1/2 pounds), cut up
4 bacon strips, cooked and crumbled
1 1/2 cups hot water
2 tsp. chicken bouillon granules
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried basil
Pinch pepper
In a 5 qt. cookder, layer the first seven ingredients in order listed.
In a
bowl, combine the remaining ingredients; pour over the top. Do not
stir.
Cover and cook on low for 6-8 hours or until vegetables are tender
and
chicken juices run clear. Remove chicken and vegetables. Thicken juices
for
gravy if desired. Yield: 4 servings
Submited by Mjoteach