Slow-Cooker 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
35
minutes
cooking
420
minutes
other
420
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. 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.
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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