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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