Slow Cooker Chicken In Red Wine Recipe

Ingredients

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 Gold Medal™ all-purpose flour

2

tablespoons cold water

2

tablespoons chopped fresh parsley

Preparation

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.

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.

Cover; cook on Low heat setting 8 to 10 hours.

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.

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.

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