Crock Pot Chicken In Red Wine Recipe

ingredients

6 slices bacon
8 boneless skinless chicken thighs
1 bag (16 ounce size) ready-to-eat baby-cut carrots
8 ounces tiny pearl onions
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
2 dried bay leaves
1 1/4 cup dry red wine or nonalcoholic red wine
3/4 cup chicken broth
1 pound fresh small whole mushrooms
2 tablespoons all-purpose flour
2 tablespoons cold water
1/4 cup chopped fresh parsley, divided

directions

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 2 tablespoons 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.

nutrition data

173 calories, 6 grams fat, 12 grams carbohydrates, 12 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
October 17, 2012

I made this top of stove instead of a crock pot - it was very good.

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