Slow-Cooker Chicken With Bacon, Mushrooms, and Onions

Photo by Susie Cushner
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Other Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 551 calories
    • Calories 50 calories from fat
    • Fat 30 g
    • Sat Fat 9 g
    • Cholesterol 212 mg
    • Sodium 824 mg
    • Protein 56 mg
    • Carbohydrate 8 g
    • Fiber 1 g
    • Iron 4 mg
    • Calcium 61 mg


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


  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.