INGREDIENTS

  • 3 lbs skinless chicken pieces
  • 2 cups frozen baby onions
  • 1 (16ounce)bag baby carrots
  • 3/4 lb new potatoes , scrubbed and cut into 1-inch pieces
  • 1 1/2 cups low sodium chicken broth
  • 2 celery ribs , cut into 2-inch lengths
  • 2 slices turkey bacon, diced
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped tarragon or mint
  • lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt

DIRECTIONS

  1. Combine chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme, and pepper in crock pot.
  2. Cover and cook on high until chicken is cooked through, 4-6 hours.
  3. With slotted spoon, transfer chicken and vegetables to platter.
  4. Cover with foil to keep warm.
  5. Skim fat off liquid remaining in crock pot.
  6. Discard bay leaf.
  7. Stir in parsley, tarragon, lemon zest, lemon juice, and salt.
  8. Spoon sauce over chicken and veggies.