4 med. carrots, sliced
1/2 c. chopped onion
1/2 c. sliced celery
2 c. cut green beans
8 chicken thighs or drumsticks skin removed
5 small potatoes, halved
1 1/2 c. hot water
2 tsp. chicken bouillon granules
1/2 tsp. dried thyme leaves, crushed
1/2 tsp. dried basil leaves, crushed
1/4 tsp. pepper
1/4 c. cold water
1/4 c. all purpose flour

Layer in a slow cooker, in order, carrots, onion, celery, green beans, chicken and potatoes. In a small bowl, stir hot water, bouillon granules, thyme, basil and pepper. Pour over potatoes. DO NOT STIR. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours or until vegetables are tender and juices from chicken run clear when cut along the bone.

Transfer chicken and vegetables to a platter. Cover with foil and keep warm. In a small saucepan, stir cold water and flour until smooth. Stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Serve sauce separately. Makes 4 to 6 servings.