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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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In 'Make It Fast, Cook It Slow' by Stephanie O'Dea Ingredients:
6 slices cooked crumbled bacon |
6 -8 chicken thighs |
8 ounces sliced baby portabella mushrooms |
1 cup baby carrots |
1 yellow onion, chopped |
3 garlic cloves, minced |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
1/2 cup chicken broth |
1 1/2 cups red wine |
2 large sprigs fresh thyme |
Directions:
1. Use a 4-quart slow cooker.
2. Add bacon to the stoneware.
3. Put the chicken on top of the bacon and start layering in the vegetables.
4. Top with salt, pepper, chicken broth, and red wine.
5. Float thyme on top.
6. Cover and cook on LOW for 8 hours.
7. Serve with mashed potatoes or your favorite pasta.
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