Ingredients
6
slices bacon, chopped
1
package (8 oz) baby bella mushrooms, quartered
4
medium carrots, halved lengthwise and cut into 2-inch pieces (about 2 cups)
1
teaspoon finely chopped garlic
1
cup frozen small whole onions (from 14-oz bag)
2
bay leaves
1
tablespoon chopped fresh thyme leaves
3- to 3 1/2-lb cut-up broiler-fryer chicken
1
teaspoon salt
1/2
teaspoon pepper
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon Muir Glen™ organic tomato paste (from 6-oz can)
Chopped fresh Italian (flat-leaf) parsley, if desired
Betty Crocker™ roasted garlic mashed potato mix, prepared as directed on package, if desired
Preparation
Spray inside of 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Cover and refrigerate for later.
Drain all drippings from skillet except for 1 tablespoon. Add mushrooms and carrots to skillet; cook over medium heat 4 to 6 minutes or until mushrooms are tender and vegetables are lightly browned. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to slow cooker; stir in onions. Top with bay leaves and thyme.
Season chicken with salt and pepper; cook in two batches in skillet over medium-high heat 2 to 3 minutes on each side, until brown on all sides. Arrange chicken pieces on top of vegetables in slow cooker.
In 1-cup measuring cup, beat together chicken broth and tomato paste; pour around chicken in slow cooker. Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F), and vegetables are fork tender. Transfer chicken and vegetables to serving platter, discarding bay leaves. Top with cooked bacon. Spoon fat from cooking juices; serve with chicken. Garnish with chopped parsley; serve with mashed potatoes.
