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!
- 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!