Chicken with Bacon, Onions & (optional) Mushrooms

Fresh Rosemary gives this chicken a delicious flavor and sauce.


  • 1/2 pound sliced bacon, diced
  • 4- to 6-pound chicken, cut up, or chicken breasts, thighs or drumsticks
  • 1/2 cup dry white wine
  • optional – 1/2 pound small white mushrooms
  • 1 cup diced onions
  • 6 garlic cloves, chopped
  • 3 sprigs fresh rosemary (or 1 tbsp dried rosemary leaves)
  • 1 tsp kosher salt
  • 1/4 cup water
  • 2 tbsp cornstarch


  1. Cut up bacon with scissors and cook in a large skillet over medium-low heat until crisp.
  2. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker.
  3. Pour off all but a light coating of fat from the skillet.
  4. Add the chicken and brown over medium-high heat; transfer to the cooker.
  5. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the (optional mushrooms), onions, garlic, rosemary, and salt.
  6. Cover and cook on low heat for 6 hours, or on high for 3 hours.
  7. Transfer the chicken, bacon, and vegetables to a platter; keep warm.
  8. Pour the sauce into a small saucepan.
  9. Combine the water and cornstarch; stir it into the sauce.
  10. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
  11. Pour over the chicken.

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