Slow-Cooker Chicken Burgundy Stew Recipe

Name: Slow-Cooker Chicken Burgundy Stew
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 6 servings
Ingredients: 6 slices bacon, chopped; 1 package (32 oz) boneless skinless chicken breasts, cut into 1 1/2-inch pieces and patted dry; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons butter; 1 medium onion, coarsely chopped; 2 cups sliced carrots; 1 package (8 oz) cremini mushrooms, quartered; 1 tablespoon chopped garlic; 1/2 cup dry white wine (white Burgundy or Chardonnay); 2 cups Progresso™ chicken broth (from 32-oz carton); 1 teaspoon dried thyme leaves; 1 bay leaf; 2 tablespoons Gold Medal™ all-purpose flour; 2 tablespoons water; Chopped fresh Italian (flat-leaf) parsley, if desired; Betty Crocker™ creamy butter mashed potatoes, prepared as directed on package, if desired

Ingredients

6 slices bacon, chopped
1 package (32 oz) boneless skinless chicken breasts, cut into 1 1/2-inch pieces and patted dry
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 medium onion, coarsely chopped
2 cups sliced carrots
1 package (8 oz) cremini mushrooms, quartered
1 tablespoon chopped garlic
1/2 cup dry white wine (white Burgundy or Chardonnay)
2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1 bay leaf
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons water
Chopped fresh Italian (flat-leaf) parsley, if desired
Betty Crocker™ creamy butter mashed potatoes, prepared as directed on package, if desired

PREP TIME 30m	COOK TIME 4h30m	TOTAL TIME 5h
YIELD 6 servings

Instructions

In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp.
With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned.
Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms.
Cook 5 to 7 minutes or until onion is tender and mushroom juices have released.
Add garlic; cook 30 seconds.
Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker.
Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened.
Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.