Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Chicken, cut-up 1 c Chicken broth
1 Clove garlic, crushed 8 sm White onions, peeled
1 ts Salt 1 c Burgundy wine
1/4 ts Pepper 1/2 lb Whole mushrooms
1/2 ts Dried thyme leaves Chopped parsley
6 Bacon slices, diced 8 sm New potatoes, scrubbed
2/3 c Sliced green onions

In large skillet, saute diced 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, potatoes, and garl ic in CROCK-POT.
Add browned chicken pieces, bacon and green onions, salt, pepper, thyme,
potatoes and ch icken broth. Cover and cook on Low 6 to 8 hours. (H igh: 3
to 4 hours). During last hour, add Burgundy and cook on High. Garnish with
chopped parsley.

From Rival Crock-Pot cookbook, date unknown

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