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!