How to make it

  • Heat large frying pan over medium heat, cook bacon for 2-4 minutes, stirring frequently or until .browned. Using slotted spoon, transfer to slow cooker, leaving pan on medium heat.
  • 2. Remove skin from chicken and discard. Season chicken with salt and pepper. Add to frying pan, cook for 3-5 minutes per side, turning once, or until brown and crispy. Transfer to slow cooker. Add mushrooms,shallots and garlic to pan, cook stirring often, for 3-4 minutes or until browned. Transfer to slow cooker.
  • 3. Pour wine into frying pan. Bring to a boil, stirring to scrape up browned bits. Pour liquid into slow cooker along with chicken stock. Cover and cook on low for 7-8 hours or until chicken is tender when pierced with tip of sharp knife.
  • 4. Using slotted spoon, transfer chicken and vegetables to a serving bowl, tent loosely with foil to hold warm. Transfer cooking liquid to a saucepan. Bring to a boil, boil over medium heat for 10-15 minutes or until reduced by half. Pour juices over chicken
  • * Optional. After step one drain bacon grease from pan and cook chicken in olive oil.
  • **Origin unknown, possibly a Chef John recipe

Reviews & Comments 2

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  • MaryEllenS 5 years ago
    Sounds awesome. Can't wait to try
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  • NPMarie 5 years ago
    Love crock pot recipes..sounds so good!
    Was this review helpful? Yes Flag

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