Instructions: 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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