Categories: Slow Cooker
Ingredients
- 3 thick-sliced bacon strips, chopped
- 1 1/2 lbs. chicken breasts
- 1 medium onion, chopped
- 2 tbsp. tomato paste
- 5 garlic cloves, minced
- 1 1/2 cups dry red wine
- 4 medium carrots, chopped
- 2 cups sliced baby Portobello mushrooms
- 1 cup chicken broth
- 4 fresh thyme sprigs
- 2 bay leaves
- 1/2 tsp kosher salt
- 1/4 tsp pepper
Directions
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In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tbsp. in pan. Brown chicken breasts on both sides in reserved drippings; remove and set aside. Add the onion, tomato paste and garlic to the skillet; cook and stir over medium-high heat for 5 minutes. Add wine; cook 2 minutes. Transfer to a slow cooker.
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Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper. Cook, covered, on LOW until chicken is tender, 6-7 hours.
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Remove chicken and vegetables to a serving platter; keep warm. Discard thyme and bay leaves. Transfer cooking juices to a large saucepan. Bring to a boil; cook until the liquid is reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables.