Ingredients
- 5 slices bacon, diced
- 7 pounds fryer chicken parts
- 6 garlic cloves, chopped
- 2 carrots, peeled and chopped
- 2 medium onions, chopped
- 16 pearl onions
- 20 ounces button mushrooms, sliced in half
- 1 bottle dry red wine
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 9 sprigs fresh thyme
Instructions
- Cook bacon in a 12-inch skillet. Remove from the skillet, leaving the fat behind, and set aside.
- Season the chicken pieces with salt and pepper and brown in the bacon fat.
- Place the vegetables in the slow cooker and top with the browned chicken and bacon.
- In a saucepan combine the wine, chicken broth, tomato paste, bay leaves and thyme. Bring to a boil, stirring constantly to dissolve tomato paste. Pour the sauce over the chicken and vegetables in the slow cooker.
- Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
- Discard bay leaves and thyme sprigs before serving.
