slow cooked chicken

i found this recipe on Real Simple‘s site last week with intentions of making it this past weekend – there’s nothing simpler than setting up the slow cooker on a Sunday morning, having a delicious meal ready by dinner time AND plenty of leftovers to use through the week… my kinda meal!

it was REALLY tasty, kinda reminded me of some good ol’ comfort food. i’m putting mashed potatoes over the leftovers tonight and baking it like a casserole – can’t wait to try that out


1/2 pound sliced bacon, diced (turkey bacon can be subbed)
1 4- to 6-pound chicken, cut up (I used boneless skinless chicken thighs)
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 (I used shallots)
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
1 teaspoon kosher salt
1/4 cup water
2 tablespoons cornstarch

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.



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