Slow-Cooker Chicken With Bacon, Mushrooms, and Onions

Slow-Cooker Chicken With Bacon, Mushrooms, and Onions
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2004

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 .

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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