I adapted this recipe from a cookbook by Barefoot Contessa. Her version was not gluten-free and was not done in the slow cooker. It was also a little fancier and more expensive to make. I was incredibly happy with how this turned out and can’t wait to make it again. My taste tester/husband said it was amazing and very different. I think this would be a great dish to make for dinner guests and goes perfectly with my risotto recipe. I loved how easy this was to put together. I literally just threw everything into the slow cooker and it cooked itself. That’s just one of the many reasons why I love the slow cooker. You could never leave your house all day with your oven on, but you can with the slow cooker!
- 8 chicken thighs (I prefer boneless)
- 6 slices cooked and crumbled turkey bacon
- 8 ounces sliced Portobello mushrooms
- 1 cup baby carrots
- 1 yellow onion, chopped
- 4 garlic cloves, minced or chopped
- 1/2 teaspoon kosher salt
- 1/2 cup chicken broth
- 1 1/2 cups red wine (if cooking for kids than use nonalcoholic wine)
- 2 large fresh thyme sprigs
Directions: Use a 4-quart slow cooker. Cook the bacon on the stove top or in the microwave (that’s what I did) and add it in the slow cooker. Put the chicken on top of the bacon and start layering in the vegetables. Top with salt, pepper, chicken broth, and red wine. Float thyme on top. Cover and cook on low for 8 hours.
Little Debbie’s Tip: If you are short on time, which I always am than I recommend buying the mushrooms pre-sliced at your local grocery store, as well as the onions. It’s well worth the extra couples cents to have it done for you.