SLOW COOKER: SAVORY CHICKEN AND VEGETABLES

CHICKEN AND VEGETABLE STEW



Recommended slow cooker size 6 quart

8 boneless, skinless chicken thighs
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper
8 ounces peal onions
6 slices bacon cooked and crumbled
2 cloves garlic, finely chopped
Bouquet Garni (see below)

1 pound small whole button mushrooms
1 tsp. low carb thickener xanthan gum)
2 tbs. cold water

Place chicken in 6 quart slow cooker. Add remaining ingredients except mushrooms flour and water.
Cover and cook on low heat for 8 to 10 hours, or until juice of chicken is no longer pink when center is cut.
Remove any fat from surface. Remove BOUQUET GARNI  (Tie 4 sprigs parsley, 2 bay leaves, and 1 tsp. dried thyme leaves in cheesecloth or place in tea ball). Stir in mushrooms. Mix flour and water, stir into chicken mixture.
Cover and cook on high about 30 minutes or until thickened
Serves 8
8 gr. carbs

Tip:  Serve over spaghetti squash or "miracle noodles"     *Betty Crocker Slow Cooker Cookbook*