1 chicken, 3 pounds, cut in 8 pieces
2 cups frozen baby onions
2 cups whole baby carrots
10 ounces new or red potatoes, cut in 1 inch chunks
1 1/2 cups low sodium chicken broth
2 medium celery ribs, cut in 2 inch chunks
2 strips turkey bacon, diced
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 cup minced fresh parsley
2 tablespoons fresh tarragon or mint leaves, minced
1 strip lemon zest, 2 inches, minced
2 tablespoons fresh lemon juice
1/2 teaspoon salt
In slow cooker, combine chicken, onions, carrots, potatoes, broth, celery, bacon, bay leaf, thyme and pepper. Set on low and cook 8 to 10 hours. Meanwhile, in small bowl, combine parsley, tarragon, lemon zest and juice. Set aside. With slotted spoon, remove chicken and vegetables to heated platter. Cover with foil and keep warm. Skim off and discard any fat that has risen to the surface of the liquid remaining in cooker. Stir in parsley mixture and salt; spoon over chicken and vegetables.
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