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Garden Chicken Dinner

Garden Chicken Dinner

 

By Kim Davis

 

4 medium carrots, cut in 2-inch length

½ cup chopped onion

½ cup chopped celery

2 cups cut green beans

5-8 chicken breasts (approx. 3 lbs.), lightly browned on both sides in butter

4 slices bacon, fried crisp, drained and cut into ½-inch pieces

5 small potatoes, halved

1 ½ cups hot water

2 tsps. chicken bouillon granules

¾ tsp. salt

½ tsp. thyme

½ tsp. basil

½ tsp. pepper

2 tsps. parsley

 

Layer in slow cooker, in order, carrots, onion, celery, green beans, chicken, bacon and potatoes. In a small bowl, stir hot water, bouillon, salt, thyme, basil and pepper. Pour over potatoes. Do not stir.

 

Cover and cook on low, 6-8 hours, until vegetables are tender. Transfer to platter and garnish with parsley.

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