Slow-Cooker Chicken in Red Wine

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  1 reviews

6
slices bacon
8
boneless skinless chicken thighs (about 1 1/2 lb)
1
bag (16 oz) ready-to-eat baby-cut carrots
8
oz tiny pearl onions
1
teaspoon salt
1/4
teaspoon pepper
1
teaspoon dried thyme leaves
2
cloves garlic, finely chopped
2
dried bay leaves
1 1/4
cups dry red wine
3/4
cup Progresso™ chicken broth (from 32-oz carton)
1
lb fresh small whole mushrooms
2
tablespoons all-purpose flour
2
tablespoons cold water
2
tablespoons chopped fresh parsley

Directions

  1. 1 Line microwavable plate with microwavable paper towel. Add bacon; cover with paper towel. Microwave on High 3 to 5 minutes or until crisp. Crumble bacon.
  2. 2 Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in cooker. Add carrots, onions, bacon, salt, pepper, thyme, garlic, bay leaves, wine and broth.
  3. 3 Cover; cook on Low heat setting 8 to 10 hours.
  4. 4 Skim any fat from surface of chicken mixture. Stir in mushrooms. In small bowl, mix flour and water; stir into chicken mixture. Stir in parsley.
  5. 5 Increase heat setting to High. Cover; cook about 30 minutes longer or until mixture is thickened. Remove bay leaves before serving. Sprinkle with remaining chopped parsley.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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