This is one of my favorite things to make in the crock-pot. It really is all you need for a complete meal! I’m not usually a fan of fresh green beans, but they cook long enough that they’re not crunchy at all – just like I like them – and they soak up all the juices giving them an awesome flavor! I got it out of a Taste of Home’s Slow Cooker Classics mag.
Sunday Chicken Supper
4 medium carrots, cut into 2-inch pieces
1 medium onion, chipped
1 celery rib, cut into 2 inch pieces
2 cups cut fresh green beans (2 inch pieces)
5 small red potatoes, quartered
4 large chicken breasts (I’ve also made this with two cornish game-hen)
4 bacon strips, cooked and crumbled
1-1/2 cups hot water
2 tsp. chicken boullion granuales
1 tsp. salt
1/2 tsp dried thyme
1/2 tsp dried basil
In a 5-qt. slow cooker, 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 hrs or until veggies are tender and chicken juices run clear. Remove chicken and veggies. Thicken juices for gravy if desired.