8 boneless, skinless chicken thighs
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
8 ounces pearl onions
6 slices bacon -- cooked and crumbled
2 cloves garlic --
finely chopped Bouquet Garni -- See below
1 1lb bag baby-cut carrots
1 pound small whole button mushrooms
2 tablespoons whole wheat flour
2 tablespoons cold water
Place chicken in 5 to 6 quart slow cooker. Add remaining ingredients except mushrooms, flour and water. Cover and cook on low heat setting 8 to 10 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and water; stir into chicken mixture. Cover and cook on high heat setting 30 minutes or until thickened. For Bouquet Garni: Tie 4 sprigs parsley, 2 bay leaves and 1 teaspoon dried thyme leaves in cheesecloth bag or place in tea ball. Per Serving: 46 Calories; 3g Fat; 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 601mg Sodium.
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