Chicken With Bacon, Mushrooms, and Onions

Slow-Cooker Chicken With Bacon, Mushrooms, and Onions
Susie Cushner
Smoky bacon, garlic, and rosemary flavor the tender, moist chicken.

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Serves 6
preparation
10
minutes
cooking
75
minutes

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

Directions

  1. Combine all ingredients except the water and cornstarch and cook in a heavy, covered casserole in a 325° F oven for 1 hour 15 minutes. 
  2. Transfer the chicken, bacon, and vegetables to a platter; keep warm.
  3. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
Jane Kirby
February 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 50 %
  • Calcium 61 mg
  • Carbohydrate 8 g
  • Cholesterol 212 mg
  • Fat 30 g
  • Fiber 1 g
  • Iron 4 mg
  • Protein 56 mg
  • Sat Fat 9 g
  • Sodium 824 mg
What does this mean? See Nutrition 101.

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