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Slow-Cooker Chicken in Wine Sauce

Company coming? Slow cook chicken with Merlot for a guaranteed delicious dinner.

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  • prep time 35 min
  • total time 9 hr 35 min
  • ingredients 17
  • servings 4
 

Ingredients

4
slices bacon, cut into pieces
1/4
cup all-purpose flour
1/2
teaspoon salt
1/8
teaspoon pepper
3
to 3 1/2 lb. cut-up frying chicken, skin removed
1 1/2
cups fresh baby carrots
1
cup frozen small whole onions, thawed
1
(4.5-oz.) jar Green Giant® Whole Mushrooms, drained
1
garlic clove, minced
3/4
cup Merlot wine
1/2
cup Progresso® Chicken Broth (from 32-oz. carton)
2
teaspoons dried parsley flakes
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried marjoram leaves
1/4
cup water
2
tablespoons all-purpose flour
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Refrigerate until needed.
  • 2 Remove and discard all but 2 tablespoons bacon drippings from skillet. In shallow dish or pie pan, combine 1/4 cup flour, salt and pepper; mix well. Coat chicken pieces generously with flour mixture. Add chicken to skillet; cook 7 to 10 minutes or until deep golden brown on all sides. Place chicken in 3 1/2 to 4-quart slow cooker.
  • 3 In same skillet, combine carrots, onions, mushrooms and garlic. Cook and stir over medium heat for 5 minutes or until lightly browned. Add to chicken in slow cooker.
  • 4 Add wine, broth, dried parsley, thyme and marjoram to same skillet; cook and stir until hot, scraping up bits from bottom of skillet. Pour over chicken and vegetables in slow cooker.
  • 5 Cover; cook on low setting for 7 to 9 hours or until chicken is fork-tender, its juices run clear and vegetables are tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter. Cover to keep warm.
  • 6 In small bowl, combine water and 2 tablespoons flour; blend well. Add to slow cooker. Increase setting to high; cook until thickened.
  • 7 Sprinkle chicken with reserved bacon and chopped parsley. Serve with wine sauce.
  • 1 Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Refrigerate until needed.
  • 2 Remove and discard all but 2 tablespoons bacon drippings from skillet. In shallow dish or pie pan, combine 1/4 cup flour, salt and pepper; mix well. Coat chicken pieces generously with flour mixture. Add chicken to skillet; cook 7 to 10 minutes or until deep golden brown on all sides. Place chicken in 3 1/2 to 4-quart slow cooker.
  • 3 In same skillet, combine carrots, onions, mushrooms and garlic. Cook and stir over medium heat for 5 minutes or until lightly browned. Add to chicken in slow cooker.
  • 4 Add wine, broth, dried parsley, thyme and marjoram to same skillet; cook and stir until hot, scraping up bits from bottom of skillet. Pour over chicken and vegetables in slow cooker.
  • 5 Cover; cook on low setting for 7 to 9 hours or until chicken is fork-tender, its juices run clear and vegetables are tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter. Cover to keep warm.
  • 6 In small bowl, combine water and 2 tablespoons flour; blend well. Add to slow cooker. Increase setting to high; cook until thickened.
  • 7 Sprinkle chicken with reserved bacon and chopped parsley. Serve with wine sauce.

EXPERT TIPS

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Expert Tips

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
460
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
6g,
6%
),
Cholesterol
125mg
125%;
Sodium
830mg
830%;
Total Carbohydrate
19g
19%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
43g
43%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
8%;
Calcium
8%;
Iron
20%;
Exchanges:
1/2 Starch; 2 Vegetable; 5 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.