Slow-Cooker Chicken With Bacon, Mushrooms, and Onions

I made this over the weekend. Before I cooked the chicken in the bacon fat, I lightly cooked the onions in the bacon fat (I couldn't find frozen so did a 1-in chop of a large yellow onion). I also cooked the garlic in it to avoid raw garlic in the crock pot. I put the bacon and onion on the bottom of the crock pot and the chicken on top. I deglazed with the wine and poured that over the chicken. Then I dry cooked the mushrooms just until they were starting to get brown and put them on top of the chicken. All turned out well. My only change to next time would be not to put the bacon in the crock pot and save it for a crunch topping when serving the dish. Also, when the chicken was done, I heated it in a 425F oven on a rack over a sheet for about 10 minutes to crunch up the skin a bit.

I always buy low sodium bacon...you won't notice the difference and the reduction in sodium is helpful.

What is kosher salt?

It doesn't take much bacon to give the dish bacon flavor. Try two pieces diced and use a lighter oil to brown the chicken. Did anyone cut up a whole chicken and use it? Well, my mother used to like the back, so there's no accounting for taste. The wishbone is a thing of the past. A good recipe and I am glad I found it here.

YUMMY!! Made this with boneless, skinless chicken breasts - just for convenience sake - not trying to cut down on fat or sodium. Soooo tasty and tho a little less simple than some other recipes in their mags - very worth it. Agree still great the next day. Made it with mash potatoes first time, going to try it with a wild rice mixture next.

I was looking for comfort food, but this was really too fatty for me. If I tried it again, I think I'd leave out the potatoes and try some other vegetables.

I haven't made this yet, but have seen some of the comments regarding the concerns of fat and sodium. While I saw that someone suggested using turkey bacon, that won't get you the fat you need to brown the chicken. If that is a major concern of yours, you can try just reducing the amount of bacon you use. So, instead of 1/2 pound, try using 1/3 of a pound. You will reduce the amount of fat and sodium (sodium can also be reduced by not adding any salt to the dish except to taste after it cooks) without completely cutting out the yummy part! Just a suggestion...

I don't see anywhere where Real Simple states what kind of comments you can or cannoy leave. I decided to be truthful so deal with it!

To tylercat43 and all others complaining about this recipe, the bacon, the calories, the sodium, why don't you just not make this and go find something to make that you won't complain about!!!!!!

Made this today with a few small changes and it was a big hit. 1)I only used bone-in breasts and thighs b/c that is what I had. 2)I used more wine b/c I wanted more sauce. 3) I don't particularly care for rosemary so I used some parsley and a bay leaf. 4) I used less bacon. Definitely will make it again.

By the way, I'm much more concerned about the carcinogens in most supermarket bacon than the salt and fat. Look for nitrate/nitrite free bacon and enjoy the occasional bacon treat.

This was absolutely wonderful! Great the same day and delicious the next as well!

Got rave reviews from this one. WONDERFUL flavor and nice to have it in the crockpot so I could be with my guests.

So much for watching sodium, as the FDA suggests we do! I am finding very little attention is being paid to the amount of sodium we ingest, leading to High Blood Pressure, etc. I will check the turkey bacon, as suggested!

Try using Turkey bacon instead you will cut the calories in half.