Slow-Cooker Chicken With Bacon, Mushrooms, and Onions
Serves 6|
Hands-On Time:
|
Total Time:
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.
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
.
Similar Recipes
Quick Tip
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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