Slow-Cooker Recipe: Chicken with Bacon, Mushrooms, and Onions

Jane Kirby, Real Simple MARCH 2004

Slow-Cooker Recipe: Chicken with Bacon, Mushrooms, and Onions

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  • Prep Time


  • Total Time


  • Servings



  • ½

    pound sliced bacon, diced

  • 1

    4- to 6-pound chicken, cut up

  • ½

    cup dry white wine (or ¼ cup dry vermouth plus ¼ cup water)

  • ½

    pound small white mushrooms

  • 1

    cup frozen small white onions, thawed

  • 6

    garlic cloves, chopped

  • 3

    sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)

  • 1

    teaspoon kosher salt

  • ¼

    cup water

  • 2

    tablespoons cornstarch


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. 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. 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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