Low Carb

Directions:
In a large, non-stick skillet, heat the olive oil over medium-high heat. Brown the chicken thighs and bacon in until the chicken is browned on all sides and the bacon is cooked. Transfer the meat to an 18 to 24-cup slow-cooker or crockpot.

Combine all the remaining ingredients except the Arrowroot and in a large bowl and stir to combine them. Pour them over the meat. Cover and cook on low for eight to ten hours, or until the meat and vegetables are tender.

Remove a small amount of the broth from the crock pot. Whisk the not/Starch into a small amount of the broth. Combine the Arrowroot -- chicken broth mixture with the stew and stir to combine. Let stand a few minutes while the broth thickens.

Recipe serves four to six.