Ingredients Jump to Instructions ↓

  1. 2-1/2 lb chicken cut up (I used boneless, skinless chicken breasts)

  2. 1 clove garlic crushed

  3. 1 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 1/2 teaspoon dried thyme

  6. 6 bacon slices, diced

  7. 2/3 cups sliced green onions

  8. 1 cup chicken broth

  9. 8 small white onions, peeled

  10. 1 cup burgundy wine

  11. 1/2 LB whole mushrooms

  12. chopped parsley

  13. 8 small new potatoes scrubbed

  14. In large skillet, saute dieced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, and garlic in Crockpot. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, pototales and chicken broth. Cover and cook on Low 6 - 8 hours (High 3-4). During the last hour add Burgundy and cook on high. Garnish with chopped parsley.


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