Slow-Cooker Chicken Stew

I was hungry a few nights ago and googling 'Chicken recipes' and found this:

http://www.myrecipes.com/recipe/slow-cooker-recipe-chicken-with-bacon-mushrooms-onions-10000000614073/

I was immediately excited, because a) bacon, b) mushrooms, and c) slow cooker food - minimal preparation and minimal monitoring. To make it even easier, I've modified the recipe to my tastes and to make it slightly healthier i.e. less bacon. Again, I use organic bacon with less salt so I have to add some to make up for it.

This recipe serves 2.

Ingredients:

• 3-4 chicken thighs, rinsed
• 4 rashes or bacon, sliced crossways
• 3 large sticks of celery, coarsely diced
• 1 carrot, sliced
• I large onion, coarsely diced
• 200g Swiss Brown mushrooms, cut into eighths
• 1 Massel 'Chicken Style' stock cube (yeah, I use these a lot)
• 100ml white wine
• 1 tbsp mixed herbs
• 1/2 tsp salt
• Long-grain rice and steamed green vegetables (I did green beans) to serve at the end
• Salt & pepper for seasoning at the end if necessary

1. Put all the ingredients plus the 1/2 tsp of salt into the slow cooker. Mix them up well. Add just enough water to the cooker so that the meat and veg is almost - but not quite - covered.
2. Cook on HIGH for 3-4 hours (or on LOW for 6-7 hours). Stir once, halfway through cooking.
3. Taste before serving and add more salt or some pepper if necessary. Serve with rice and some steamed green vegetables (so you can feel slightly virtuous and also to justify midnight snacks of fried haloumi).

I haven't written down any ideas for this but I might experiment with the quantities of ingredients and with the vegetables used...I'm thinking corn, squash and parsnips or turnips. I might even try doing this on the stovetop and reducing the sauce considerably before adding some cream.