This slow-cooker chicken stew is an excellent all-in-one dish for an everyday family meal or Sunday dinner. A combination of chicken thighs and chicken breasts is slow cooked to perfection with bacon, pearl onions, potatoes, and mushrooms. Red wine and garlic provide outstanding flavor.
Ingredients
- 4 to 5 chicken breasts and thighs
- 8 to 10 strips bacon (diced)
- 1 1/2 cups green onions (sliced)
- 8 small white onions (peeled)
- 16 small new potatoes (scrubbed) or about 1 to 1 1/2 pounds medium potatoes (quartered)
- 8 ounces small mushrooms (whole)
- 3 cloves garlic (crushed and minced)
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 cup chicken broth (low sodium or unsalted)
- 1 cup dry red wine
- Garnish: fresh parsley (chopped)
- Optional: 1 to 2 tablespoons water and flour
Steps to Make It
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Gather the ingredients.
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In a large skillet over medium heat, saute the diced bacon until crisp. Remove, and drain on paper towels.
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Add the green onions to the skillet, and cook for 2 to 3 minutes. Remove with a slotted spoon.
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Add the chicken pieces to the skillet, and brown well on all sides. Remove the browned chicken, and set aside.
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Put the small whole onions, potatoes, mushrooms, and garlic in the slow cooker.
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Add the browned chicken pieces, bacon, green onions, salt, pepper, thyme, and chicken broth.
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Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
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About 1 hour before the dish is done, add the dry red wine.
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Remove chicken pieces to serving platter.
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If desired, thicken juices with a combination of 1 to 2 tablespoons each flour and cold water.
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Arrange vegetables around chicken, and pour juices over all.
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Garnish servings with chopped parsley.
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Serve and enjoy!