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.