Ingredients
6
slices bacon, chopped
1
package (32 oz) boneless skinless chicken breasts, cut into 1 1/2-inch pieces and patted dry
1/2
teaspoon salt
1/4
teaspoon pepper
3
tablespoons butter
1
medium onion, coarsely chopped
2
cups sliced carrots
1
package (8 oz) cremini mushrooms, quartered
1
tablespoon chopped garlic
1/2
cup dry white wine (white Burgundy or Chardonnay)
2
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon dried thyme leaves
1
bay leaf
2
tablespoons Gold Medal™ all-purpose flour
2
tablespoons water
Chopped fresh Italian (flat-leaf) parsley, if desired
Betty Crocker™ creamy butter mashed potatoes, prepared as directed on package, if desired
Preparation
In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.
