Slow-Cooker Recipe: Chicken with Bacon, Mushrooms, and Onions

Prep Time: 35 mins

Total Time: 6 hrs 25 mins

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

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.

Slow Cooker Taste