Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken thighs, boneless (boneless, skinless, cut into bite sized pieces)
  • pepper
  • salt
  • 10 slices bacon, chopped
  • 1 onion, chopped
  • 2 cups mushrooms sliced
  • 2 celery ribs thinly sliced
  • 2 tablespoons garlic, minced
  • 1 tablespoon thyme
  • 4 cups chicken broth
  • 3/4 cup dry white wine
  • 1 tablespoon soy sauce
  • 3 tablespoons unsalted butter, cut into a few pieces
  • 1/3 cup all-purpose flour
  • 1 pound small red potatoes, cut in half
  • 4 carrots (peeled and cut into 1/2-inch pieces)
  • 1 tablespoon parsley, dried

Instruction

  • Arrange chicken thighs in a bowl and season liberally with salt and pepper. Cover and set aside.
  • In a skillet, cook chopped bacon over medium-low heat, stirring occasionally until bacon is beginning to crisp. Be careful to not overcook.
  • Using a slotted spoon, transfer bacon to a plate or platter lined with a paper towel. Leave 2 tablespoons of grease in the skillet.
  • Place chicken pieces in the bacon grease and give it a nice sear, about 2-3 minutes per side. Transfer bacon and seared chicken to the slow cooker.
  • Add mushrooms, potatoes, onion, carrots, celery, garlic, thyme, and parsley to slow cooker.
  • Add wine, broth, soy sauce, and butter pieces. Stir to combine. Place lid on slow cooker.
  • Cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender and the chicken is cooked through with an internal temperature of 165 degrees F.
  • Make a slurry by removing 1 cup of liquid from the slow cooker, and placing it in a bowl. Add flour and stir until all of the lumps are gone. Add back to the slow cooker and stir well to combine. Continue cooking without the lid for 15 minutes or until the sauce has thickened.