Slow-Cooker Chicken With Bacon, Mushrooms, and Onions

Susie Cushner

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Serves 6| Hands-On Time: 35m | Total Time: 7hr 00m

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

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.
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.
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.

By Jane Kirby, March 2004

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 551Calories From Fat 50%

Calcium 61mg
Carbohydrate 8g
Cholesterol 212mg
Fat 30g
Fiber 1g
Iron 4mg
Protein 56mg
Sat Fat 9g
Sodium 824mg

What does this mean? See Nutrition 101.

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Quick Tip

All-Clad 6.5-Quart Slow Cooker with Ceramic Insert

Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.

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