Slow Cooker Bacon Chicken with Mushrooms

It’s been slow cooker weather around here lately, and I pulled my five quart beast from the deep recesses of the top cupboard last week. I failed to post any delicious recipes though. (Specifically, I made THIS and basked in its deliciousness all week long via leftovers.) I’m happy to be back on the writing band wagon this week!bacon chicken

  • Chop and fry six slices of bacon. Set crumbles aside, leaving grease in skillet.
  • Brown one whole chicken, cut into frying pieces, in the bacon grease. Place into bottom of slow cooker.
    • Pour one cup of dry white wine into skillet, scraping the bottom of the skillet.
    • Add a sprig of rosemary and simmer 1-2 minutes. Set aside.
  • Top chicken with…
    • 1 pound of baby bella mushrooms
    • 1 cup of pearl onions
    • 1 clove of garlic, separated into cloves and peeled.
  • Pour wine sauce over all.
  • Cook on low for six hours.
  • Remove chicken and veggies from slow cooker; keep warm.
  • Pour liquid into small sauce pan.
    • Combine 1/4 water with a 1/4 cornstarch.
    • Stir into liquid from crockpot.
    • Simmer on low until thickened.
  • Serve with mashed potatoes–the real kind, with butter and cream!

This is the first time I’ve ever cut up a whole chicken! The delightful meat man at Fareway gave me some advice, so I sharpened my knife and went for it! It was quite satisfying; I felt a bit like Ma Ingalls. By the way….this meal has nothing to do with health and everything to do with comfort. I’m good with that.

Happy cooking, friends!


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