I few months ago, I came across a website with TONS of crock pot recipes. This woman, she's amazing. And I made this dish the other night. And it was YUM-O! So go make it, it's perfect for Fall : )
Serves 4-6 (Matt and I had it for dinner, and I am having left overs for lunch today. There's enough left for one more dinner)
INGREDIENTS:
6 to 8 chicken thighs
6 slices cooked and crumbled bacon (I used turkey, but you could use PORK)
8 oz sliced baby portabella mushrooms (they are right next to the regular mushrooms)
1 cup baby carrots
1 chopped yellow onion
3 cloves chopped or minced garlic
1/2 t black pepper
1/2 t kosher salt
1/2 cup chicken broth
1 1/2 cup red wine
DIRECTIONS:
1. Cook your bacon. I used the already prepared and ever convenient bacon pieces that Hormel makes. If you choose to do the same, you don't have to cook bacon : )
2. Dump the chicken into your crock pot and then place veggies and spices on top. Add wine and broth.
3.Cover and cook on low for 8 hours.
Serve with mashed potatoes or rice. Bread or biscuits might be nice too to sop up that extra yummy juice.
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