SLOW COOK CHICKEN

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Slow-Cooker Chicken With Bacon, Mushrooms, and Onions
  • ·      7 Hours
  • ·      Serves 6

Ingredients

  • 1/2 pound sliced bacon, diced
  • 1 4- to 6-pound chicken, cut up
  • 1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
  • 1/2 pound small white mushrooms
  • 1 cup frozen small white onions, thawed
  • 6 garlic cloves, chopped
  • 3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
  • 1 teaspoon kosher salt
  • 1/4 cup water
  • 2 tablespoons cornstarch

How to Make It

  1. Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. 
  2. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours.
  3. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.



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