Slow-Cooker Recipe: Chicken with Bacon, Mushrooms, and Onions

Slow-Cooker Recipe: Chicken with Bacon, Mushrooms, and Onions Recipe

Photo: Susie Cushner

This is the country version of the fussier coq au vin. Serve it with mashed potatoes.


Makes 6 servings

Recipe from

Real Simple

Recipe Time

Prep: 35 Minutes
Other: 6 Hours, 25 Minutes

Nutritional Information

Calcium 61 mg
Calories 551
Caloriesfromfat 50 %
Carbohydrate 8 g
Cholesterol 212 mg
Fat 30 g
Fiber 1 g
Iron 4 mg
Protein 56 mg
Satfat 9 g
Sodium 824 mg


1/2 pound sliced bacon, diced
1 4- to 6-pound chicken, cut up
1/2 cup dry white wine (or 1/4 cup dry vermouth plus 1/4 cup water)
1/2 pound small white mushrooms
1 cup frozen small white onions, thawed
6 garlic cloves, chopped
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)
1 teaspoon kosher salt
1/4 cup water
2 tablespoons cornstarch


Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.

Jane Kirby,

Real Simple

March 2004
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