Categories: Chicken, French, Main Dish, Slow Cooker

Ingredients

• 6 slices cooked crumbled bacon
• 6 -8 chicken thighs
• 8 ounces sliced baby portabella mushrooms
• 1 cup baby carrot
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1 1/2 cups red wine
• 2 large sprigs fresh thyme

Directions

1. Use a 4-quart slow cooker.

2. Add bacon to the stoneware.

3. Put the chicken on top of the bacon and start layering in the vegetables.

4. Top with salt, pepper, chicken broth, and red wine.

5. Float thyme on top.

6. Cover and cook on LOW for 8 hours.

7. Serve with mashed potatoes or your favorite pasta.

Email to a friend | Print this recipe | Back