Slow-Cooker Chicken With Bacon, Mushrooms, and Onions

Ingredients

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

Directions

1. 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. 
2. 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.
3. 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.