Slow Cooker Chicken in Wine Sauce

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

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Servings 4

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( 42 ) Ratings

42 Ratings

5 Stars 14%

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Member Reviews ( 13 )

66c9fcf5-fd64-4e0c-b5bc-70ff32170c7a

ingredients 17
Prep Time 35 min
Total Time 9 hr 35 min

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

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Directions

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.

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.

Review & Comments

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ntlifestyle

report Posted Oct. 5, 2012 2:41 PM

Although there are quite a few additional prep cooking items, it was well worth it. I'm not a big fan of merlot but the final product was delicious. The chicken was extremely tender. I used all breasts. The veggies were perfect, too. Because I had people who do not like mushrooms and bacon, I sauteed those items separately for people to add on top. Worked wonderfully. I will definitely make this again. My chicken was not purple as Natalie said. Maybe it was the merlot she used. I prepped the night before so I just had to turn it on in the morning.

618den

report Posted Sep. 29, 2012 5:56 AM

I agree, red wine would ruin this dish. I cook this all the time. I brown chicken, add white wine, mushrooms, spices and 1cup or so of chicken broth or base (if base just mix it weak in hot water). I let it cook for 5 min. or so while I make a roux in a seperate pan then add it to skillet and stir it in. Then let it simmer for 45 min., then you are ready. I would cook the carrots seperately and put some of the sauce over them. Done!

NatalieAE

report Posted Sep. 28, 2012 8:47 AM

This recipe was extremely disappointing. Why would you use a red wine on chicken? It left everything dyed purple, which made the eating experience a little strange. White would have been far more visually pleasing. Second, this recipe is a ton of work for a slow cooker recipe. I ended up with lots of dirty dishes as a result. My prep time was also closer to an hour, when all was said and done. When I think slow cooker, I think quick and easy prep!

Blueeyez10

report Posted Sep. 16, 2012 7:43 PM

This meal smelled amazing all day long in the slow cooker. My husband and I couldn't wait to try it. But then it left us disappointed. I used fresh mushrooms and after all day they were practically mush. The chicken was very tender but did not have enough flavor. There was a ton of prep work and not a lot of results. Sad.

lvreddi

report Posted Sep. 16, 2012 2:03 PM

This is actually a question rather than a review. I would like to use boneless, skinless chicken breasts rather than the bone in. Any comments? Thanks so much.