1 tablespoon vegetable oil
1 pound bacon bacon
1 1/2 pounds chicken thigh quarters
1/2 onion, chopped
1 bay leaf
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 1/2 teaspoons dried sage
1 teaspoon dried orange zest
1/2 teaspoon ground black pepper
2 carrots, cut into 1/2 inch slices
2 potatoes, cubed
1 cup cooked chicken
1 cup milk
2 tablespoons brown sugar
3 teaspoons garlic powder
3 cups Chicken flavored soup mix
Heat vegetable oil in 4 medium saucepan over medium heat. Remove chicken pieces, onions, bay leaf and rosemary and set aside. Toss together chicken and onions with salt and pepper, with brown sugar and garlic powder. Leave bowl intact. Add more brown sugar or chicken broth if necessary. Bring to a boil over medium high heat. Add carrots, potatoes, chicken, milk, brown sugar and garlic powder in mixture and simmer for 5 minutes on high heat. Stir in wheat pasta or rice and cook for 3 minutes on medium heat. Stirring occasionally, cover and simmer for 5 minutes. Season with eggs, thyme and basil. Cook for 1 minute. Season with sage, orange peel and black pepper. Place wedges of peeled carrot and celery over chicken and onion mixture in slow cooker.
Cover and cook on high for 4 hours (or on low for 3 - 6 hours) or until chicken breast is no longer pink. Cook chicken breasts in remaining vegetable oil.
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