Looking for a hearty dinner recipe for six? Then check out this French-classic featuring bacon, chicken, Progresso® chicken broth and veggies.
Small whole onions, also called pearl onions, are sold in the frozen vegetable section
of the grocery store.
*Tie 1/2 teaspoon dried thyme leaves, 2 large sprigs fresh parsley and 1 bay leaf in cheesecloth bag or place in tea ball. This classic trio of herbs hails from France and is used frequently in many types of recipes.
Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Cut
carrots into 1/2-inch slices. Cook, drain and crumble bacon; refrigerate. Brown
chicken as directed. Place carrots in 3 1/2- to 6-quart slow cooker. Top with
chicken. Mix remaining ingredients except mushrooms and bacon; pour over
chicken. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is
no longer pink when centers of thickest pieces are cut. Stir in mushrooms and
bacon. Cover and cook on high heat setting 30 minutes. Remove bouquet garni;
skim off excess fat
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