Last Slow Cooker Meal of the Week!

So we made it through slow cooker week. All the recipes turned out, with the last three days being the favorites. It was a very nice feeling coming home and dinner being almost ready. Using the slow cooker will definitely be something we do more often.

I totally forgot to take a picture of this dinner. It turned out wonderful though. At the end of cooking time, when it was stirred, the chicken shredded itself. It was almost like a thin stew. Very yummy.

Chicken in Red Wine

6 slices bacon
8 boneless skinless chicken thighs (about 1 1/2 pounds)
1 bag (16 ounces) ready-to-eat baby-cut carrots
8 ounces tiny pearl onions
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
2 dried bay leaves
1 1/4 cups dry red wine or nonalcoholic red wine
3/4 cup chicken broth
1 pound fresh small whole mushrooms
2 tablespoons all-purpose flour
2 tablespoons cold water
1/4 cup chopped fresh parsley

1. Line microwavable plate with microwavable paper towel. Add bacon; cover with paper towel. Microwave on High 3 to 5 minutes or until crisp. Crumble bacon.
2. Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in cooker. Add carrots, onions, bacon, salt, pepper, thyme, garlic, bay leaves, wine and broth.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Skim any fat from surface of chicken mixture. Stir in mushrooms. In small bowl, mix flour and water; stir into chicken mixture. Stir in 2 tablespoons parsley.
5. Increase heat setting to High. Cover; cook about 30 minutes longer or until mixture is thickened. Remove bay leaves before serving. Sprinkle with remianing chopped parsley.

8 servings