Ingredients:
- 6 slices cooked and crumbled bacon
- 6-8 chicken thighs [skin removed]
- 8 ounces sliced baby portobello mushrooms
- 1 cup baby carrots
- 1 yellow onion, chopped
- 3 garlic cloves, chopped or minced
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 cup chicken broth
- 1 1/2 cups red wine
- 2 large fresh thyme sprigs
- Use a 4 quart slow cooker.
- Cook the bacon on the stovetop and add to the stoneware.
- Put the chicken on top of the bacon and start to layer in the carrots, mushrooms, onion, and garlic.
- Top with salt, pepper, chicken broth, and wine.
- Float the thyme sprigs on top.
- Cover and cook on low for 8 hours. You can cook it for 4 hours on high, however, it will not taste as good.
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