1	cup	baby carrots, or 2 to 3 medium carrots, sliced
1/2	cup	chopped onion
1	rib	celery, sliced
2	cups	fresh or frozen green beans green beans
4	med.	potatoes, quartered
3-3 1/2	lbs.	broiler-fryer chicken, cut up
4	strips	bacon, cooked and crumbled
2	cup	strong chicken broth, condensed or made with double bouillon or base
		little salt and pepper
1/2	tsp.	dried leaf thyme, crumbled
1/2	tsp.	dried leaf basil, crumbled

In 4 1/2 to 5-quart Crockery Pot, layer carrots, onion, celery, green beans, potatoes, chicken, and bacon. In a separate bowl, combine the remaining ingredients; pour over all. Cover and cook chicken and vegetables on low for 6 to 8 hours.