How to make it

  • Cook some morning bacon, reserving the fat and at least 4 strips of bacon.
  • Cook the chopped chicken in the bacon fat, until no longer pink inside.
  • Remove and strain.
  • Place the 4 cups of chicken stock in a slow cooker and heat it up.
  • Add all the ingredients except the bacon and cornstarch.
  • Cook on low setting for 7 hours.
  • After 7 hours, remove a cup or 2 of stock.
  • Using a whisk, mix the cornstarch into the removed stock,
  • Add this back into the stew, and fully incorporate it.
  • Add the chopped bacon.
  • Cook for 1 more hour and adjust the fresh ground pepper to taste.
  • Serve with a bit more of the chopped chives as garnish.

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